| Place the beans in a bowl and cover with water to 2 inches above the top of the beans. Let soak overnight. Or place the beans in a medium saucepan and cover with water to 2 inches over the top of the beans. Bring to a boil, reduce heat and simmer gently for 2 minutes. Turn off heat and cover the beans. Let soak for 1 hour. When the beans have been soaked, set aside. |
| Preheat oven to 350 degrees. |
| To make shanks: Heat the oil in a large heavy-bottomed stockpot. Brown the shanks on all sides. Remove shanks and set aside. Add 5 cloves minced garlic , onion , carrot and celery to the pan and cook over medium heat until limp. Add the stout, thyme , rosemary and tomato and bring to a boil. Boil until the liquid is reduced by half. |
| Return the lamb shanks to the pot and add enough beef broth to almost cover the shanks. Bring to a simmer and season to taste with salt and pepper . Cover and place in oven. Bake for 2 1/2 to 3 hours or until the meat is falling off the bone. When the lamb is done, remove from the pan and set aside to keep warm. |
| Skim off any excess fat from the top of the broth. |
| Stir the flour into the cold water until smooth. Stir the flour mixture into the broth and bring to a boil. Simmer for 5 or 6 minutes or until the sauce is slightly thickened. Season to taste with salt and pepper. |
| To make beans: While the lamb shanks are cooking, saute the bacon in a 3- to 4-quart saucepan until the fat is rendered and the bacon is almost crisp. |
| Drain the soaked beans, add to saucepan with 4 cups fresh water. Bring to a boil and simmer until the largest beans are tender and the water is absorbed, about 1 hour. If the mixture becomes dry during cooking, add a little more water. Add the brown sugar and salt and pepper to taste. Stir in the mustard until blended. |
| To make gremolata : In a small bowl, stir together the remaining 2 cloves minced garlic, parsley and lemon peel. |
| To serve, spoon some of the cooked beans onto a serving plate. Top with a lamb shank and pour a little sauce over the shank. Sprinkle with the gremolata. |
| Pass remaining sauce at the table. |
| Note: Sheaf stout is available at supermarkets. |
| Note: To peel tomatoes , plunge into boiling water for 30 seconds to 1 minute. |
| Remove immediately and plunge into cold water. Skin should slip off easily. |
| Note: Nueske apple -wood smoked bacon is available at Zupan's. |
