In an ovenproof casserole dish place 1 leek, cut into thick slices, 2 sticks of celery, cut into thick slices, 2 cloves garlic, crushed, 2 eating apples, peeled, cored and sliced and 3 sprigs rosemary.

Place 2 lean lamb shanks on top and pour over 600ml (1pt) cider, season with salt and pepper and cover with lid.
Cook in preheated oven for 2 hours or until meat is tender and falling from bone.

30 minutes before the end of cooking time remove lid and add 400g approx can cannellini beans, drained.
Mix well and return to the oven uncovered for the remaining cooking time.