Braised Lamb Shanks with Spring Vegetables and Spring Gremolata

Name: Braised Lamb Shanks with Spring Vegetables and Spring Gremolata
Ingredients: 1 1/2 cups Sauvignon Blanc or other dry white wine; 1 1/2 pounds unpeeled 1 1/2 to 1 3/4 inch baby red potatoes or baby Yukon Gold potatoes; 1 1/4 cups finely chopped celery; 1 tablespoon (generous) tomato paste; 1 tablespoon (packed) finely grated lemon peel; 1 tablespoon minced fresh green garlic or 1 garlic clove, minced; 2 cups finely chopped peeled carrots; 2 tablespoons (1/4 stick) butter; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh thyme; 2 tablespoons extra virgin olive oil; 3 cups finely chopped onions (about 2 medium); 3 cups low salt chicken broth; 3 garlic cloves, minced; 3 ounces fresh pea tendrils; 6 1 to 1 1/4 pound lamb shanks; 6 fresh Italian parsley sprigs; 8 ounces slender baby carrots, trimmed, peeled; 8 ounces sugar snap peas, strings removed; All purpose flour