Lamb Shanks With Beans, Butternut Squash And Gremolata

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3 tablespoons olive oil

2 meaty lamb shanks (1 pound each)

Salt and freshly ground pepper

8 garlic cloves, 6 unpeeled, 2 minced

3 celery ribs, coarsely chopped

2 carrots, coarsely chopped

1 large onion, coarsely chopped

1/4 cup tomato paste

2 cups dry red wine

4 cups chicken stock or canned low-sodium broth

One 3-inch strip of orange zest

1 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

2 tablespoons chopped parsley

2 teaspoons finely grated lemon zest

2/3 cup cooked cannellini beans

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