1. In a shallow bowl, combine the flour, paprika, salt and pepper. Dredge the shanks in the flour mixture, shaking off excess.

2. In an 8-quart Dutch oven, heat 2 Tbsp of oil over medium heat. Add the lamb and brown thoroughly on all sides. Remove from pan and set aside.

3. Pour off the drippings. Add the remaining oil and heat. Add the onions and saute’ until softened and lightly browned, about 5 to 7 minutes. Add 3 cloves of the garlic, beef broth, chicken broth, 1 cup of the red wine, tomato paste, bay leaves, rosemary, and sage. Bring to boil over high heat. Reduce to low and simmer for 5 minutes. Add the lamb and any juices that may have drained off. Cover and cook for 1 1/2 hours.

4. Stir in the beans, remaining red wine, and carrots. Cover and cook for about 30 minutes, until the carrots are tender. In a small bowl, combine remaining garlic, parsley and lemon zest.

5. Remove bay leaves and discard. Divide on 4 plates and top each with parsley garnish.

TIP: Pair with your favorite bread and red wine for a great meal!

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