4 small lamb shanks 
1 onion - finely sliced
8 pieces of neck of lamb
4 cloves of garlic
12 oz haricot beans - soaked overnight
11/2 lb peeled ripe tomatoes - plum if possible
2tbsp tomato puree
1/4 pt cooking wine
salt & pepper to taste chopped fresh parsley
2 tbsp olive oil

Heat olive oil in a flame proof casserole. If using shanks, make deep slits in the meat and insert slithers of garlic in each shank and then brown in the hot oil. If using neck of lamb, brown garlic and meat in hot oil. Remove meat from pan and sauté sliced onion until soft. Drain the beans and add to the casserole. Add remaining ingredient and meat. Cover and simmer until meat and beans are tender. Add parsley just before serving.

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