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1
Wipe the lamb shanks dry with paper towels.
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2
Sprinkle with the garlic, rosemary, mint, thyme and two tablespoons olive oil.
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3
Season with pepper and marinate overnight.
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4
Rinse and pick over the flageolets.
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5
Soak overnight in water.
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6
The next day, preheat the oven to 350 degrees.
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7
Heat the remaining olive oil.
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8
Dredge lamb shanks in flour and brown them on all sides.
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9
Remove the lamb and add the onions with the garlic from the marinade.
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10
Cook for 10 minutes, or until the onions are soft.
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11
Add the tomato paste, vinegar, white wine and chicken stock.
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12
Bring to a boil and scrape up the cooking juices.
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13
Add the lamb shanks, which should fit in one layer, and bake in the oven for two hours, covered or until tender.
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14
A large cast-iron casserole is good for this.
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15
Meanwhile, bring the beans to a boil, drain them and add four cups of fresh cold water.
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16
Simmer for about an hour or until cooked.
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17
Season to taste with salt and pepper.
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18
When the lamb shanks are cooked, remove them from the sauce.
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19
Reduce the sauce so that it is thick enough to coat the shanks without being too soupy.
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20
Put the beans on the outer edges of a serving dish and put the shanks in the middle.
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21
Top them with the sauce and sprinkle with the fresh mint leaves.
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22
Serve immediately.
