INGREDIENTS

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.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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