Perhaps your new favorite bean dish:
Heat beef broth, add carrots, leeks, celery, garlic and fresh mint stems to the hot clear soup with the lamb shanks and gently toss for about 1 hour.
Clean the beans, blanch in salted water and drain well. Heat olive oil in a frying pan and sauté the beans, seasoning with salt and pepper.
Remove the meat from the clear soup and keep warm. Strain the vegetables and boil the stock. Chop the mint leaves. Thicken the sauce with arrowroot flour, stir in cold butter, add mint leaves. Cut the meat and bring to the table with the sauce.
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