Hillbilly Tea Braised Lamb with Succotash

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Olive oil

2 large lamb foreshanks

4 cups pinto beans, canned or partially cooked

4 cups white beans, canned or partially cooked

4 cups chicken stock

1/2 cup tea, such as Big Earl's Hillbilly Tea

2 tablespoons salt

1 teaspoon ground black pepper

4 cloves garlic, minced

4 Roma tomatoes, diced