Braised Lamb with White Beans

• 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)
• 3/4 medium onion, chopped
• 3/4 medium carrot, chopped
• 1 1/2 pounds lean lamb shoulder, cut into 1/2-inch-thick slices
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons vegetable oil
• 1 1/2 cups dry white wine
• 3/4 tablespoon tomato paste
• 1 1/2 ripe tomatoes, quartered
• 3 garlic cloves, crushed
• Italian bread (optional)

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.
3. Cover and bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours.
4. Meanwhile, put the lamb in a large bowl and sprinkle with the salt, pepper, sugar, and flour.
5. Heat the oil in a large skillet, add the seasoned lamb, and brown it over medium heat.
6. Add the beans, bouquet garni, onion, and carrot and their liquid to the lamb.
7. Add the white wine, tomato paste, tomatoes, and garlic.
8. Bring to a boil.
9. Cover and simmer until the liquid has been reduced and all the ingredients are tender.
10. Discard the bouquet garni.

white beans, bouquet garni, onion, carrot, lean lamb shoulder, salt, pepper, sugar, flour, vegetable oil, white wine, tomato paste, tomatoes, garlic, italian bread

Taken from www.epicurious.com/recipes/food/views/braised-lamb-with-white-beans-378716 (may not work)