Souris d’agneau aux haricots tarbais

• 6 lamb hind shanks
• 50 g (1¾ oz) butter
• 4

Preheat the oven to 160°C (315°F/Gas 2–3).

Heat the butter in a flameproof casserole dish. Add the shanks and brown on all sides over high heat until they are well caramelised.

Add the garlic cloves and onions and brown them with the shanks. Then add the anchovy. Arrang