I cooked one extra lamb shank on Saturday when making 'Jamie's beautiful lamb shanks' so I kept it to one side and shredded it into the leftover sauce. In pursuit of a simple and easy supper this evening, I added 400g of drained cannellini beans and one large chopped roasted red pepper. (Cooks & Co's roasted red peppers are a great stand by and I happened to have one already open in the fridge). Dressed up leftover sauce it may have been, but as cassoulets go, it didn't taste bad.