Braised Lamb with White Beans
- 8 ounces dried white beans, soaked overnight in cold water to cover
- 1 bouquet garni (1 sprig each thyme and parsley, 1Â bay leaf, and 6 cloves tied in a square of
- cheesecloth)
- ¾ medium onion, chopped
- ¾ medium carrot, chopped
- 1½ pounds lean lamb shoulder, cut into ½-inchthick slices
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon sugar
- 2 tablespoons all-purpose flour
- 1½ tablespoons vegetable oil
- 1½ cups dry white wine
- ¾ tablespoon tomato paste
- 1½ ripe tomatoes, quartered
- 3 garlic cloves, crushed
- Italian bread (optional)
Instructions:
This Braised Lamb is simple to cook but so delicious. It can be served in one  piece of hot Italian bread, if desired.
- First you have to drain the water from the beans.
-  Cover the beans, bouquet garni, onion, and carrot completely with water in a large, heavybottomed saucepan. Cover and bring to a boil, then reduce the heat to low and simmer for 1½ hours.
- Meanwhile, put the lamb in a large bowl and sprinkle with the salt, pepper, sugar, and flour.
- Heat the oil in a large skillet, add the seasoned lamb, and brown it over medium heat.
-  Add the beans, bouquet garni, onion, and carrot and their liquid to the lamb.
- Add the white wine, tomato paste, tomatoes, and garlic. Bring to a boil.
-  Cover and simmer until the liquid has been reduced and all the ingredients are tender.
- Discard the bouquet garni.