• Step 1

  Preheat oven to 350 degrees. Dust lamb shanks with pan-searing flour; pat off excess.

• Step 2

  Heat oil in large braising pan on MED. Place lamb in pan; sear all sides until lightly browned, 8-10 min. Remove lamb; set aside. Discard all but 1 Tbsp oil.

• Step 3

  Add mirepoix and bay leaf; cook, stirring, about 4 min, until slightly softened. Add wine, stirring to loosen browned bits at bottom of pan. Cook 4 min, until liquid is reduced by half to syrupy consistency. Add tomatoes, beans, lemon zest and lemon juice.

• Step 4

  Return lamb to braising pan; pour stock over lamb. Bring to simmer; cover. Place pan on center rack of oven; braise 2 - 2 1/2 hours or until fork-tender. Remove from oven; carefully remove lid to avoid steam. Remove and discard bay leaf. Stir in rosemary and thyme; season with salt and pepper.

• Step 5

  Place lamb on platter; cover with beans and sauce.

Note: When servings & ingredients are modified, nutrition & directions may vary.