1 kg/2lb 2oz King Edward potatoes, peeled and cut into chunks
3 garlic cloves, sliced into 4 pieces
3 garlic cloves, finely sliced
1 small bunch flatleaf parsley, roughly chopped
4 sprigs fresh rosemary, sliced into 3 pieces
2 sprigs fresh rosemary
4 banana shallots, finely chopped
2 sprigs fresh thyme
4 anchovy fillets, sliced into 3
250g/9oz cooked butter beans (or canned butter beans, drained and rinsed)
750ml/1 pint 6fl oz beef stock
salt and freshly ground black pepper
3 tbsp olive oil
75-110ml/3-4fl oz extra virgin olive oil
drizzle of extra virgin olive oil
2 tbsp red wine vinegar
pinch salt
25g/1oz butter
4 lamb shanks
300ml/11oz red wine