Oh yum! I hope I can prepare this tomorrow. It might satisfy my lamb
craving.

Ingredients
a.. 1/2 pound dried white beans
b.. 1 tablespoon extra virgin olive oil
c.. 1 tablespoon walnut oil
d.. 3 pounds lamb shoulder chops or lamb shanks
e.. 1 pound garlic sausage cut into 1/2-inch rounds
f.. 4 onions, sliced
g.. 1 large fennel bulb, trimmed and cut into 1-inch wide chunks
h.. 5 cloves garlic, chopped
i.. 4 Roma tomatoes, peeled, seeded and coarsely chopped
j.. 2 bay leaves
k.. 1/2 teaspoon dried thyme
l.. 1/2 teaspoon herbs de Provence
m.. 1/4 teaspoon nutmeg
n.. 1 teaspoon salt
o.. 1/2 teaspoon pepper
p.. 2 cups dry red wine
q.. 2 cups chicken stock
r.. toasted bread crumbs & parsley for garnish
PREPARATION:

Rinse the beans well. Place them in a large pot of water. Bring the water to
a boil, boil for 3 minutes, then shut off the heat, cover and let the beans
sit for 1 hour. Drain the beans and rinse. This may be done the day before.

Cut the lamb into large pieces, 1 to 1-1/2 inches in size. Do not discard
the bones.

In a large flameproof casserole or Dutch oven, heat the oils until very hot.
Brown the lamb cubes and the bones, and then remove from the pan. Brown the
sausages with the onion and fennel. Add the garlic to the pan towards the
end, just long enough to cook through without browning.

Return the lamb and lamb bones to the pan and add the tomatoes, bay leaves,
thyme, herbs de Provence, nutmeg, salt, and pepper, wine and chicken stock.
Stir in the beans. Bring to a boil, and then simmer on low, covered, 45
minutes. Uncover and simmer another 30 minutes, or until the beans are
tender and the sauce thick.

Garnish with toasted bread crumbs & fresh parsley

Yield: 6 to 8 servings