Via: Helen Cathcart
Preheat the oven to 200°C/gas mark 6. Peel and roughly chop the onion and remove the grapes from their stalks.
Sprinkle a generous pinch of salt and pepper over the lamb and rub it in all over the surface of each shank. Heat the olive oil in a heavy-based casserole over a high heat and once the oil is hot, add the shanks. Fry on each side for a minute or so, until the skin is golden brown.
Add the grapes, onion and rosemary to the pan with 400ml water. Bring the liquid to the boil and then cover everything with a disc of baking paper before clamping on a lid – if you don’t have a lid, seal well with foil. Put into the oven and cook for 2 hours.
After this time, remove the shanks and about half of the grapes and onions on to a plate, covering with foil. Bring the liquid to a boil and reduce by about a half – you want it to be reasonably thick. Drain the beans and add to the pan, then cook to warm through.
Check the seasoning, adding a little more salt and pepper if required, and serve the lamb shanks on top of the purple, bean-studded stew.
Perfect Plates by John Whaite (Kyle Books, £18.99)