Instructions: Remove most of the fat from the shanks, make 3 deep incisions in each joint and insert in each half an anchovy wrapped around a skewer of rosemary and garlic. Season the meat. Preheat the oven to 140-150C/275-300F/gas1-2.

Fry the joints to brown all over in a little duck fat, remove from the pan and add the carrots, celery, leek, onion, garlic and herbs. Cook over a high heat until the vegetables are brown, deglaze with red wine, scraping the residue off the bottom of the pan. Add the chicken stock, place the joints on top of the vegetables, cover and cook in a slow oven for 21/2 hours.

Sauce: Brown the bacon in the oil, reduce the heat and add the carrot, celery, onion and garlic, cook for 8 minutes until the vegetables have softened. Add thyme, rosemary, tomatoes and flageolet beans; set aside.

When the lamb has finished cooking, remove the two joints to a casserole and keep warm. Whizz the residue of ingredients in a blender or food processor. Pass this sauce through a strainer onto the bean mixture and simmer for half an hour. Season to taste, pour over the lamb and heat through in the oven for 10 minutes.

Add the red wine to the frying pan (to take the flavour off), then put into casserole dish. Add the tomatoes and chicken stock. Allow to cook for a minimum of 2 hours, or up to 8 hours. The meat should come away from the bone. Remove the shanks from the bone if you wish. With the remaining sauce, remove the layer of fat and pass the liquid through a moule. Boil some new potatoes to accompany the dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.