Braised Lamb with White Beans Recipe I have come to like, and even love, foods that at 􀀚rst sight, I wished to never taste again, see, or have their names spoken in my vicinity.

SERVES: 6 TO 8. Serving size: 1½ cups and 1 piece of hot Italian bread, if desired.

Ingredients:

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)

¾ medium onion, chopped

¾ medium carrot, chopped

1½ pounds lean lamb shoulder, cut into ½-inch-thick 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)

Method:

1. Drain the water from the beans.

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 1½ hours.

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

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

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

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

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

8. Discard the bouquet garni.