Ingredients
Method
1.Preheat oven to 180C. Heat 1 tbsp of oil in a large frying pan and brown shanks. Transfer to a casserole dish. Add the remaining oil to the pan with shallots, carrots, celery and garlic. Cover and cook for 5 minutes, shaking the pan occasionally.
2.Add rosemary and red wine. Let it reduce for 2 minutes. Pour in the stock. Season and bring to the boil. Pour into the casserole dish, cover and cook for 2 1/2 hours.
3.Add butter beans and red-currant jelly, and cook for another 30 to 40 minutes.
4.Serve the lamb and vegetables in the stock as it is, or pour the stock into a pan and heat to reduce it before serving.