1

Sort through beans and discard bad or broken beans. Rinse beans and place in a bowl. Add water to cover by 3 inches. Soak overnight.

2

In a dutch oven, heat olive oil over medium heat. Add shanks, a few at a time and brown on all sides, 10-12 minutes. Transfer shanks to a plate.

3

Add onions, celery, and carrots to pan and sauté, stirring occasionally until tender- 8-10 minutes. Add garlic and cook, stirring 1-2 minutes.

4

Drain beans and add to pot with wine, broth, tomatoes, tomato paste, thyme, and bay leaf. Stir. Add lamb. Bring to a simmer. Reduce to low. Cover and simmer until beans are tender and meat is falling off the bones (3-4 hours).

5

Season with salt and pepper. Discard bay leaf. Transfer lamb and beans to plates. Garnish with lemon zest and parsley.