Bone-in lamb shoulder pieces are slow-cooked with creamy cannellini beans, rosemary, and tomatoes until the meat is meltingly tender and the beans have absorbed all those wonderful juices.
1. Brown lamb pieces in batches in olive oil until golden. Remove and set aside.
2. Sauté the onion until soft. Add garlic and rosemary, cook 1 minute.
3. Deglaze with white wine. Add tomatoes, stock, and the browned lamb.
4. Cover and simmer on low heat for 1.5 hours until the lamb is very tender.
5. Add beans and cook uncovered for a further 20 minutes to thicken.
6. Taste and season. Scatter with parsley and serve with bread.Shared by Andreia
