Preheat oven to 350°F. Using kitchen twine, tie each shank to the bone. In a large mixing bowl, combine flour, salt, black pepper, and granulated garlic. Place shanks in seasoned flour mixture ...

The lamb and white beans make it classically French ... Put the beans in a bowl and soak in the water while you brown the lamb shanks. Remove most of the visible fat from the shanks.

The process of braising — cooking in a closed environment — helps unlock this potential by cooking the shanks evenly and steadily. “The sweet-and-savoury flavour of the black garlic glaze ...

The first time I made it, I followed standard procedure and provided a shank per person ... If you haven’t come across black garlic, you must try to find it: it has a flavour that tastes ...

Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 tablespoon black bean-cilantro paste into slits and all over surface of each shank. DO AHEAD ...

Season and add bay leaf, thyme and white wine and reduce by three-quarters. Add tomatoes and cook for 10 minutes. Heat vegetable oil in a non-stick frying pan and brown seasoned shanks on all sides.