1 head garlic, cut in half horizontally
1 garlic clove, finely chopped
1 onion, cut into quarters
1 onion, finely chopped
3 tbsp chopped fresh flatleaf parsley
2 sprigs fresh rosemary
1 tsp chopped fresh rosemary
5 anchovy fillets
400g/14oz canned flageolet beans, drained and rinsed
1 litre/1戮 pints hot beef stock
salt and freshly ground black pepper
1 tbsp olive oil
4 tomatoes, skins and seeds removed, chopped
50g/2oz butter
75g/3oz butter
4 lamb shanks
350ml/12fl oz red wine