-
1
Put the beans in the pot or a bowl with plenty of water for them to absorb.
-
2
Soak for 8-10 hours.
-
3
Drain.
-
4
Add beans to boiling water and cook on med, partially covered, for 40 minutes.
-
5
Drain.
-
6
Rub the lamb with kosher salt and fresh pepper.
-
7
Heat the butter in a large casserole with lid.
-
8
Add the lamb and cook over high for 8-10 minutes, turning frequently until all sides are browned.
-
9
Remove the lamb.
-
10
Add the carrot, onion, garlic, and bouquet garni (or herbs) and cook at medium, stirring occasionally, for 8-10 minutes.
-
11
Increase to high heat and pour in wine.
-
12
Boil for 20 seconds to deglaze the casserole dish, then return the lamb.
-
13
Add the stock.
-
14
Bring to boil, then cover and reduce to simmer.
-
15
Braise for 1 1/2 hours, turning once or twice.
-
16
If the lid is loose, cover with foil and put lid on.
-
17
Add the cooked beans to the casserole and raise heat to high until boiling.
-
18
Reduce to simmer again, cover, and cook an additional 30 minutes.
-
19
Serving: Lift our the lamb, cover with foil, and rest for 10 minutes.
-
20
Boil the remaining sauce briefly if thin and remove excess fat as desired.
-
21
Taste for seasoning.
-
22
Carve the lamb, place on platter, surround with the beans and vegetables, drizzle with sauce.
-
23
Serve the rest of the sauce in a separate bowl.
