Lemon pot-roasted lamb knuckles with butter beans

Wipe lamb knuckles with a damp, vinegar-soaked cloth. Pat dry, dust with a mixture of flour, salt, milled black pepper and mustard.
Heat oil in a heavy-based pan that can also be used in the oven. When hot, add lamb and brown lightly on all sides to seal in juices.
Pour water and wine into a small saucepan, bring to boil and boil for 2 to 3 minutes. Add to lamb. Sprinkle with lemon, bay leaves, garlic and lemon thyme.
Cover and bake at 180 ºC for 30 to 40 minutes. Turn down temperature to 160 ºC and bake for 2 to 3 hours until tender and meat is just beginning to fall off the bone. Add drained butter beans an hour before end of cooking time.