Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata | James Beard Foundation

Ingredients

• 4 small lamb shanks
• 2 tablespoons olive oil
• 3 ribs of celery, diced
• 2 carrots, peeled and diced
• 1 yellow onion, diced
• 10 garlic cloves, diced
• 3 cups red wine, preferably Zinfandel or Syrah
• 8 cups beef stock
• Salt to taste
• 1 cup honey
• 1/2 cup balsamic vinegar
• 1/2 cup sherry vinegar
• 2 bay leaves
• 1 bunch mint
• 1 bunch thyme
• 2 sprigs lavender leaves
• 1 sprig rosemary
• 1 cup cannellini beans, soaked overnight in 4 cups water
• 1/4 teaspoon lemon juice
• 1/4 teaspoon lemon zest
• Olive oil as needed
• 1 small garlic clove, finely minced
• Small splash white wine
• 4 sprigs thyme, minced
• 1 sprig rosemary, minced
• 2 tablespoons minced celery
• 1 small bay leaf
• Extra virgin olive oil as needed
• 1/2 lemon
• 1 small garlic clove
• 1/2 cup finely minced parsley
• 1/4 cup finely minced lavender leaves
• 1/4 cup finely minced mint