Season lamb shanks with salt and freshly ground black pepper and brown all over in a large casserole in hot olive oil,
then add a chopped onion and 3 – 4 crushed cloves of garlic. Fry these until the onions start to turn golden then add
a couple of glasses of red wine, a spring of rosemary and 2 – 3 anchovy fillets and simmer until the wine is reduced by half.
Add another couple of glasses of hot beef stock, bring back to a boil and cook in a 150°C oven for about 3 hours, turning
the shanks from time to time. Half an hour before the shanks are cooked, prepare the flageolet beans, as follows.
Fry a chopped shallot in a little butter, together with a crushed clove of garlic and a tsp chopped rosemary for 2 – 3 minutes,
then add 2 – 3 skinned chopped tomatoes. Cook for another 3 – 4 minutes, until the tomatoes start to break down. Drain a tin
of flageolet beans and add these to the tomatoes, seasoning to taste. Reheat then stir in a knob of butter and some chopped
parsley and keep warm. When the lamb shanks are cooked, remove from the casserole and set aside to keep warm. Bring the sauce
back to a boil and simmer until reduced slightly, then strain through a sieve into a clean saucepan. Taste for seasoning and
add a knob of butter, whisking until the sauce is glossy. To serve, place the lamb shanks on warm plates alongside the beans
and spoon over the reduced sauce.