Lamb shanks with butter bean mash

Ingredients
Lamb shanks
2 tins butter beans
Four tablespoons olive oil
3 roasted cloves of garlic (chop and saute some garlic if you don't have time to roast any, but while the lamb is cooking, throw a few bulbs on another shelf for about an hour, and then remove the skin and store the cloves in olive oil for delicious ready to use cloves that will last for ever, and stunning garlicky olive oil that adds another dimension to salad dressings)
2 spring onions, chopped.
Salt and pepper

Drain and wash the butterbeans and remove the skins (this is hassly, but does make for a much smoother mash). Add the garlic and make into a paste using a blender or a hand blender or a potato masher or a pestle and mortar.
Mix in three tablespoons olive oil.
Add the salt, pepper and most of the onions.
To serve, drizzle the rest of the olive oil and sprinkle over the onions.
Delicious hot or cold.