Braised lamb shanks with white bean purée

Ingredients

• 1 tablespoon olive oil
• 8 french-trimmed lamb shanks (2kg)
• 1 large red onion (300g), chopped
• 2 clove garlic, crushed
• 1 cup (250ml) chicken stock
• 2 cup (500ml) water
• 400 gram (12 ½ ounces) canned diced tomatoes
• 1 tablespoon fresh rosemary leaves
• 4 drained anchovy fillets, chopped
• 2 large red capsicums (700g)
• 2 large green capsicums (700g)
• White bean purée
• 20 gram (¾ ounce) butter
• 1 small brown onion (80g), chopped finely
• 1 clove garlic, crushed
• 1/4 cup (60ml) dry white wine
• 3/4 cup (180ml) chicken stock
• 2 x 400g (12½ ounces) canned white beans, rinsed, drained
• 2 tablespoon pouring cream