Directions

• Mix flour, chili powder, salt and pepper together. Roll shanks in this flour mixture. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. In batches, sear shanks on all sides to brown; remove from pan. Repeat process adding more oil as needed. Add onions, carrots, celery and garlic; sauté to brown. Add wine, stock, thyme, rosemary and bay leaves. Bring to a boil.
• Arrange shanks in two 13 x 9 x 2-inch baking pans, placing 4 shanks in each pan. Divide vegetable mixture in Dutch oven between baking pans, pouring over shanks. Cover with foil; bake at 325°F for 2-1/2 hours, turning shanks half way through. The meat should be very tender but still on the bone. Remove shanks and keep warm.
• Strain sauce and reduce by half. Add butter; stir until melted.
• For Ragout Put all beans in a large pot, cover with cold water. Cover pot; soak beans for 6 hours or overnight. Drain beans and return to pot, adding bacon, thyme, oregano, stock, garlic and jalapenos. Cover with water. Bring to a boil for 2 hours, adding water as necessary. Season with salt and pepper. Serve 4 shanks with Three-Bean Ragout and a little pan sauce. Pull lamb meat from remaining 4 shanks, reserve for sliders.