- 4 lamb shanks
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 350ml/12fl oz red wine
- 1 onion, cut into quarters
- 1 head garlic, cut in half horizontally
- 2 sprigs fresh rosemary
- 5 anchovy fillets
- 1 litre/1ž pints hot beef stock
- 50g/2oz butter
- 75g/3oz butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp chopped fresh rosemary
- 4 tomatoes, skins and seeds removed, chopped
- 400g/14oz canned flageolet beans, drained and rinsed
- 3 tbsp chopped fresh flatleaf parsley
- For the lamb shanks, preheat the oven to 150C/300F/Gas 2.
- Season the lamb shanks with salt and freshly ground black pepper.
- Heat the oil in a large casserole over a medium heat. When the oil is hot, add the lamb shanks and fry on all sides until browned all over.
- Add the red wine and bring to a simmer. Continue to simmer until the volume of liquid has reduced by a third.
- Add the onion, garlic, rosemary and anchovy fillets and stir well to combine.
- Add enough of the hot beef stock to just cover the lamb (the bones should be protruding from the surface of the liquid). Return the mixture to a gentle simmer.
- Transfer the casserole to the oven and cook, uncovered, for three hours, turning the lamb shanks occasionally (about once every 45 minutes).
- Meanwhile, for the flageolet beans, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the onion, garlic and rosemary and fry for 2-3 minutes, or until just softened.
- Add the tomatoes and cook for a further 2-3 minutes, or until they have broken down slightly.
- Add the drained flageolet beans and stir until heated through. Season, to taste, with salt and freshly ground black pepper.
- Add the remaining butter and stir until the butter has melted. Add the parsley and stir well to combine.
- When the lamb shanks are cooked through, remove them from the cooking liquid and set aside on a warm plate.
- Return the casserole to the hob and bring the cooking liquid to the boil. Boil for 4-5 minutes, or until it has reduced slightly.
- Strain the reduced cooking liquid through a fine sieve into a clean saucepan, then season, to taste, with salt and freshly ground black pepper. Add the butter and whisk until it has melted and the sauce is glossy.
- To serve, divide the flageolet beans equally among four serving plates. Place one lamb shank on top of each. Drizzle the reduced sauce over and around the lamb shanks.