Lamb shank & Bean ragu 

1/2 cup dried haricot beans
1/2 cup dried borlotti beans
2 tbspplain flour
4-6-trimmed lamb shanks (2.4kg)
2 tbspolive oil
2 carrot (chopped
1 stalk celery , trimmed, chopped coarsely
2 clovesgarlic, crushed
1 fresh red long red chilli, chopped finely
1/4 cup balsamic vinegar
canned crushed tomatoes
2 anchovies
1 cinnamon stick
Tsp sugar 
2 sprigs fresh rosemary
1/2 cups wine
2 cups water flat-leaf parsley 
Rosemerry
Tyme

 

​

Place dried beans in a large bowl, cover with cold water; soak 8 hours or overnight.
Drain soaked beans, rinse under cold water; drain. Place beans in a medium saucepan, cover with water; bring to the boil. Reduce heat; simmer, uncovered, for 15 minute (beans will not be fully cooked at this stage). Drain.
Preheat oven to 180°C/350°F.
Place flour in a medium bowl; season with salt and pepper. Toss lamb in flour; shake away excess. Heat half the oil in a large casserole over medium heat; cook lamb, in batches, turning until browned all over. Remove from dish.
Heat remaining oil in dish over medium heat; cook onion, carrot, celery, garlic and chilli, stirring, for 5 minutes or until onion softens.
Return lamb to dish with beans, vinegar, tomatoes, anchovies, cinnamon, rosemary, wine and the water; bring to the boil. Cover with a lid; cook in oven, 1 hour, turning shanks halfway through cooking. Uncover; cook a further 1 hour or until meat is almost falling off the bone.