Lamb And White Bean Casserole

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 5 cloves garlic, peeled and crushed
• 3 tablespoons flour
• Salt and freshly ground black pepper
• 6 lamb shanks, boned and cut in 1-inch pieces (see note below)
• 1 cup dry white wine
• 2 cups beef or veal stock
• 1 cup peeled chopped tomatoes
• 2 teaspoons dried herbes de Provence
• 6 cups cooked cannellini beans, rinsed and drained if canned
• 3 sprigs fresh thyme

1. Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole.
2. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender.
3. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
4. Preheat oven to 350 degrees.
5. Season the flour with salt and pepper in a bowl.
6. Toss lamb in flour to coat.
7. Heat remaining oil in casserole.
8. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned.
9. Remove meat from pot, and add wine.
10. Cook, stirring, to deglaze pot and reduce wine.
11. Stir in the stock, tomatoes and herbes de Provence.
12. Taste sauce, and add more salt and pepper if necessary.
13. Return vegetables to casserole, then add lamb and beans.
14. Place thyme on top.
15. Cover casserole, and place in oven for 1 hour.
16. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer.
17. Serve at once, or set aside and reheat before serving.

extra virgin olive oil, yellow onion, carrots, stalks celery, garlic, flour, salt, lamb shanks, white wine, beef, tomatoes, beans, thyme

Taken from cooking.nytimes.com/recipes/5671 (may not work)