Anything involving lamb shanks is likely to be good - I think that lamb is my favourite meat. And I don't eat nearly enough fish, so I'm looking forward to this one too.
We're with Mr S on p44, and the good news is that all the ingredients - even including the lamb shank which I happened to have in the freezer - are already to hand. That is something that I really can get on with - most weeks I am finding that I'm cooking with things I have in the cupboard/fridge and rarely seem to have to get in anything special. Good.
Brown the lamb shank in a pan and add onions, bay leaves, rosemary, garlic, stock and red wine. Cover with foil. Cook in oven for ages. Simple enough - my only deviation from this was to put the whole lot into a roasting bag. Halfway through, stir in grain mustard.
Next up, the haddock. Cover the skinned haddock with milk and water in a shallow buttered dish and bake the oven until cooked. Drain & wash dish. Mix cooked beans with cream, milk, chopped parsley, grain mustard. Spoon the beans into the dish, lay on the fish, cover with more beans and bake for 40mins.
This dried out rather, so it would have been sensible to cover with foil. I added extra cream at the end to compensate which improved matters.
And I scoffed the lot forgetting to take a pic. Oops!