• Dust the lamb shanks in the flour and pepper, and shake off any excess
• Meanwhile, heat oil in a large frying pan and brown lamb in batches. Transfer to a large ovenproof casserole dish
• Add onion to frying pan and cook over medium heat until soft and golden. Add tomatoes, stock, Kikkoman Naturally Brewed Soy Sauce and sugar. Bring to the boil. Pour mixture into the casserole dish and add the rosemary and thyme
• Cook for 3 hours or until shanks are meltingly tender. Fold through butterbeans and heat through
• Serve lamb shanks on soft polenta, sprinkled with gremolata. Accompany with roasted truss tomatoes and steamed green beans

Gremolata

• Combine grated lemon rind, parsley and garlic in a small bowl