Lamb shoulder shanks with butter beans and chorizo

Meat from the lamb shoulder is way better than that of leg. Maybe the awkward carving and occasional lumps of fat have put people off this as a roasting joint. With shanks this is no problem. A shoulder shank is the same as a leg shank, only slightly smaller, cheaper and nicer.

Let the meat cook slow and long, for a couple of hours, so that the meat falls off the bone and all the flavours mix together to make a satisfying dish. The dish is simple to make but does demand the patience