Lamb With Flageolet Beans

• 2 tablespoons olive oil
• 2 pounds boneless lamb lean, cut into chunks
• 1 onion large, chopped
• 2 carrots peeled and chopped
• 2 celery stalks trimmed and chopped
• 2 tablespoons flour
• 2/3 cup white wine
• 2 tablespoons butter
• 2 cups lamb stock
• 15 ounces flageolet beans drained and rinsed
• chopped parsley to garnish
• crusty bread Warm, to serve

1. Heat the oil in a large saucepan on high heat. Cook the lamb, in batches, for 5 mins until browned all over. Return all the lamb to the pan. Stir in the vegetables and flour.
2. Gradually stir the white wine. Add the butter. Cook, stirring, until the juices thicken. Add the lamb stock. Bring to a boil and boil for 2 mins, stirring occasionally.
3. Reduce the heat to low; cover and simmer for 20 mins until the vegetables and meat are cooked through and tender.
4. Reduce the heat; cover; simmer for 20 mins until the vegetables and meat are cooked through and tender.
5. Add the beans. Cook, covered, for 3 mins until heated through. Ladle into warm bowls. Sprinkle with parsley. Serve with warm crusty bread.

olive oil, lamb lean, onion, carrots, celery, flour, white wine, butter, lamb stock, beans, parsley, crusty bread

Taken from www.yummly.com/recipe/Lamb-with-Flageolet-Beans-1400788 (may not work)