Spoon Lamb

• 1/2 pound dried navy beans
• 3 ounces dried porcini mushrooms
• 2 tablespoons extra virgin olive oil
• 1 boned lamb shoulder, about 4 1/2 pounds, well trimmed of fat and tied in 3 places
• 2 medium onions, coarsely chopped
• 2 cloves garlic, peeled and smashed
• 2 tablespoons tomato paste
• 4 tablespoons flour
• 2 cups dry white wine
• 2 carrots, cut in sticks 2 inches long
• 2 celery stalks, cut in sticks 2 inches long
• 3 medium zucchini, cut in sticks 2 inches long
• 3 leeks, chopped
• 1 white turnip, peeled and diced
• 1 bouquet garni
• 1 tablespoon crushed black peppercorns
• 3 whole cloves
• 5 cups lamb or beef broth
• Salt to taste

1. Place beans in a bowl, cover with water to a depth of 2 inches and set aside to soak at least 4 hours.
2. Place mushrooms in a bowl, cover with warm water and set aside to soak at least 1 hour.
3. Heat oil in a heavy 7- to 8-quart casserole.
4. Add the lamb, and brown it on all sides.
5. Remove it from the casserole, and remove the string.
6. Preheat oven to 300 degrees.
7. Add onion and garlic to the casserole and cook over medium heat until soft and starting to brown.
8. Blend the tomato paste and flour together, and add them to casserole.
9. Cook, stirring, a few minutes, then stir in the wine.
10. Add the remaining ingredients.
11. Drain the beans and mushrooms, and add them.
12. Bring to a simmer.
13. Return lamb to casserole, cover and place in oven.
14. Cook for 7 hours.
15. Serve directly from the casserole, or transfer to a serving dish and serve with tablespoons.
16. The lamb is so soft it can be pulled apart with a spoon.
17. If desired, serve with mashed potatoes or couscous.

beans, porcini mushrooms, extra virgin olive oil, lamb shoulder, onions, garlic, tomato paste, flour, white wine, carrots, celery stalks, zucchini, leeks, white, bouquet garni, black peppercorns, cloves, lamb, salt

Taken from cooking.nytimes.com/recipes/6974 (may not work)