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1
Start the recipe the day before it is needed by bringing the beans to the boil in plenty of water (do not add salt) and simmering for 10 minutes.
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2
Drain the beans and discard the cooking water.
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3
Put the beans back into at least 4in of fresh, cold water and leave them to soak overnight.
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4
Reduce the ciabatta loaf to rough breadcrumbs.
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5
Peel the onions and chop into 1/2in pieces.
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6
Peel all 24 garlic cloves - boring but worth it in the end!
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7
Pour in enough olive oil to cover the bottom of a large, heavy frying pan and saute the onions (not the garlic) over a medium heat for about 15 minutes until they have taken on some colour.
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8
Using a slotted spoon, remove the onions from the pan and put into a large earthenware casserole.
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9
Sprinkle salt lightly and grind black pepper lavishly over the chunks of lamb.
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10
Add some more olive oil to the frying pan, turn the heat up high and in 2 or 3 batches sear the lamb cubes quickly on all sides.
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11
Remove each batch to the casserole as soon as it has browned.
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12
You might need to add a little more oil to the frying pan as you go along, but remember to heat it well before adding the lamb.
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13
Once all the lamb has been browned, put the frying pan to one side for a moment while you add the garlic clove and whole anchovy fillets to the casserole, tucking them well down into the layers of meat.
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14
Return the frying pan to a high heat and 'deglaze' it by adding the red wine and bringing it to a fast boil for 3 minutes, while vigorously scraping all the browned sediment into the wine.
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15
Now add the stock and continue cooking for a further 2 minutes after the liquid returns to the boil.
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16
Now pour everything from the pan into the casserole.
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17
Give it a good stir, put the lid on and place in the slow preheated oven for about 2 hours, until the meat and beans are both very soft and tender.
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18
When the casserole is cooked remove it from the oven and turn the grill on to a high setting.
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19
Dredge the breadcrumbs over the lamb in a thick layer and trickle a little olive oil over the top.
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20
Place under the grill for a minute or two until you have a golden brown crust.
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21
Serve with a crisp green vegetable and warm french bread.
