Season the Lamb shank.
Heat the oil in a braising pan, fry the shanks on both sides until golden brown.
Remove from the pan and set aside.
Add the chopped onions and garlic, sweat until soft.
Add the diced aubergine and courgette, cook for 5 mins.
Stir in the chopped plum tomatoes, Farm Fresh Foods Smokey BBQ sauce and the stock.
Plaice the lamb shank back with the vegetables.
Bring to the boil, reduce heat, cover, and braise in the oven for an hour at 180C.
Remove the lamb.
Stir in the beans.
Add the herbs and honey.
Simmer for another 10 minutes and check all vegetables are soft.
Taste then season.
Serve with mash potato and couscous.