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1. Add some olive oil to a large hob-proof casserole or other large pot. Put on a high heat until very hot.
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2. Brown the duck legs, sausages and lamb shanks in the hot pan. Once brown on all sides, remove all the meat and reserve.
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3. Turn down the heat slightly and add the bacon, onions, celery and carrots.
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4. Cook for about 5 minutes, stirring frequently, until the bacon is cooked and the vegetables softened.
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5. Add the tomato puree, mix well and cook for 2 minutes, stirring constantly.
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6. Turn up the heat, add the wine and deglaze the pot well, scraping any brownings from the bottom with a wooden spoon - reduce the liquid by about two thirds.
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7. Reduce the heat to low, add the beans, stock and thyme. Return the browned meats to the pan and then cover.
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8. Cook for an hour and a half, stirring occasionally.
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9. Remove the lid and cook for a further hour or until only a little liquid remains.
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10. Before serving, remove the duck legs and shanks and take the meat off the bone in little chunks. It should be very tender. Return to the pan to warm through. Check the seasoning, add the parsley if desired and serve.
