Ingredients

serves 6 to 8. serving size: 1 1/2 cups and 1 piece of hot Italian bread, if desire

　　8 ounces dried white beans, soaked overnight in cold water to cover

　　1 bouquet garni (1 sprig each thyme and parsley, 1 bay leaf, and 6 cloves tied in a square of cheesecloth)

　　3/4 medium onion, chopped

　　3/4 medium carrot, chopped

　　1 1/2 pounds lean lamb shoulder, cut into 1/2-inch-thick slices

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　1/4 teaspoon sugar

　　2 tablespoons all-purpose flour

　　1 1/2 tablespoons vegetable oil

　　1 1/2 cups dry white wine

　　3/4 tablespoon tomato paste

　　1 1/2 ripe tomatoes, quartered

　　3 garlic cloves, crushed

　　Italian bread (optional)

　　

Step 1

Drain the water from the beans.

　　

Step 2

Cover the beans, bouquet garni, onion, and carrot completely with water in a large, heavy-bottomed saucepan. Cover and bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours.

　　

Step 3

Meanwhile, put the lamb in a large bowl and sprinkle with the salt, pepper, sugar, and flour.

　　

Step 4

Heat the oil in a large skillet, add the seasoned lamb, and brown it over medium heat.

　　

Step 5

Add the beans, bouquet garni, onion, and carrot and their liquid to the lamb.

　　

Step 6

Add the white wine, tomato paste, tomatoes, and garlic. Bring to a boil.

　　

Step 7

Cover and simmer until the liquid has been reduced and all the ingredients are tender.

　　

Step 8

Discard the bouquet garni.

　　Great Food, All Day Long