Flavorful lamb shanks are first browned and then braised in red wine, stock, and aromatics. Then they are combined with white beans and roasted butternut squash. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 15 minutes. Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender. Spoon the vegetables and sauce into large shallow bowls and set the lamb shanks on top. Garnish with the gremolata and serve.
