Drain and rinse the beans, then place in a heavy ovenproof pan or casserole dish and cover with fresh water by about 5cm.

Heat the olive oil in a small ovenproof pan over a medium to high heat.

Place the apples in an ovenproof pan and roast them, covered, for about 1 hour, or until completely soft.

Rub the shanks with a little olive oil, salt and pepper, then add to a snug-fitting, ovenproof pan and place over a medium heat.

In a large, ovenproof pan, heat 2 tbsp of the olive oil over a medium heat.