Braised Lamb Shanks With White Bean Puree

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   Season shanks with salt and pepper.
3. 3
   Heat olive oil in a large saute pan.
4. 4
   Put 3 shanks in the pan and brown well on all sides.
5. 5
   Transfer shanks to a large roasting pan.
6. 6
   Repeat with remaining shanks, adding oil if needed.
7. 7
   Put garlic, onion, celery and carrot in the pan.
8. 8
   Cook 30 seconds.
9. 9
   Add half the wine and deglaze the pan.
10. 10
    Add the vegetable-wine mixture to the roasting pan.
11. 11
    Add the remaining ingredients.
12. 12
    Put the roasting pan on a burner and bring to a simmer.
13. 13
    (Shanks should be almost covered with liquid; if necessary, add water.)
14. 14
    Cover with aluminum foil.
15. 15
    Put in oven and bake until meat is very tender, about 2 1/2 hours.
16. 16
    Remove shanks from liquid and keep warm.
17. 17
    Strain liquid through a fine sieve into a large saucepan.
18. 18
    Degrease.
19. 19
    Simmer until sauce is thick enough to coat a spoon.
20. 20
    Season with salt and pepper.
21. 21
    Put shanks over a mound of bean puree and top with sauce.