2 x 400gtinned haricot or butter beans drained and rinsed
4 - 6Toulouse sausages (or any flavour you enjoy), cut into pieces
Instructions
Season the lamb shanks. Heat a thin layer of oil in a casserole dish and fry the lamb over medium heat on each side until evenly browned. Set aside on a plate.
Add the bacon to the same pan and fry until golden, then add the onions and garlic and stir. Cook until the onions are soft ad translucent - approx. 4 - 5 mins.Add the tomato puree and herbs and cook for a couple of minutes before adding the white wine. Let the wine boil and reduce it by two-thirds.Add the stock and bring it to a simmer. Now return the lamb shanks to the pan and crumple some baking paper on top (this stops the lamb shanks from drying out).
Turn the heat to the lowest setting and gently simmer for 2½-3 hours, turning the lamb shanks over halfway, until tender and just about falling off the bone.
Transfer the shanks to a warm plate and cover to rest.Boil the braising liquid until reduced by about half, then reduce the heat, add the beans and sausages to the pan and simmer for about 10 minutes until the sausages are cooked. Season and return the lamb to the pan to reheat.Serve with your choice of greens.