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Place the lamb shanks in a Coalbrookdale pot - the shape is ideal for the lamb shanks - pour over the tomatoes and stock or wine, season with salt and pepper, tuck in the thyme or rosemary sprigs and cover with the lid. Place in the AGA simmering oven and cook for at least 8 hours, overnight is ideal.
When the cooking time is up, lift off the lid and you will have deliciously tender lamb in plenty of rich tomatoey juices. Carefully remove the lamb (don't worry if falls apart), discarding the bone and any pieces of skin or sinew, and set aside while you degrease the remaining juices, either by spooning off the fat, using kitchen roll to blot the surface or by pouring into a degreasing jug - one of the ones with a spout at the bottom.
Heat the remaining juices in your pot to a fast boil on the boiling plate and reduce to concentrate the flavour. Season with salt and pepper and a pinch or two of sugar (or sugar substitute). Return the lamb to the pot with the juices and shred with a couple of forks. Stir in the drained beans, simmer gently until warmed through and serve with a flourish of chopped flat leaf parsley. This dish can be kept warm (covered) for an hour or so until you are ready to serve. Garnish with parsley immediately before serving.
Serve with a green salad or tender steamed vegetables, or with some pasta for hungry appetites.
Keeps well in the fridge for 2 -3 days and freezes well.
Make any leftovers into a delicious soup by add 1 litre of chicken stock and some shredded cavelo nero or kale.
Recipe by Naomi Hansell, AGA Demonstrator.
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