Serves 2, scale accordingly.
On a gas grill sear until browned on all sides
2 lamb shanks
(A gas grill is a quick and clean way to brown the shanks, but this is not worth building a charcoal fire. Searing can also be done on a stove top or in the oven; see Lamb Shanks with Fig Sauce)
In a large pot saute:
1 T olive oil
3 cloves garlic, finely chopped
When garlic is soft, add browned lamb to the pot, then
1/2 c red wine
When wine has slightly evaporated add
Water to almost cover lamb
IF serving with white bean puree, add 2-3 whole unpeeled garlic cloves to pot.
Cover and turn the heat to low. Cook for at least an hour and thirty minutes, turning the shanks every half hour and adding more water if liquids run low, until the meat is very tender - nearly falling off the bone. Avoiding or spooning away the accumulated fat, remove lamb from liquid and place on a platter to drain/dry off any excess cooking liquid.
WHILE LAMB IS COOKING MAKE GREMOLATA, WHITE BEAN PUREE, WINE JUS
1/4 c finely chopped parsley
2 cloves garlic, finely chopped
1 t lemon zest, finely chopped
1 sprig of mint, finely chopped (optional)
WHITE BEAN PUREE
In a medium sauce pan heat:
1 T olive oil
2 cloves garlic, cooked in lamb broth, removed from skin
Add the following and simmer until liquid is reduced by approximately half, about 5 minutes:
1 15 oz can cannellini beans, drained but not dry
3/8 c chicken stock
1 T lemon juice
Put bean mixture in a food processor or, my choice, use an immersion blender, and blend until smooth. Add more chicken stock if necessary to achieve a smooth consistency. If this puree is made well before lamb is ready to be served, it should be warmed in the microwave before serving.
Boil in small saucepan, until reduced to 1/4 c, about 10 - 15 minutes
1 c red wine
Remove from heat and add
1 T cold cut-up butter
Swirl pan until butter is melted and sauce is thickened
WHILE LAMB IS DRAINING ON PLATTER SAUTE THE BEET GREENS
Divide the warm bean mixture, the sauteed greens and the lamb shanks between 2 plates or large pasta/soup bowls. Pour the wine sauce over each of the two lamb shanks. Put a generous tablespoon of gremolata on top of each lamb shank. Serve immediately.