500g lamb shoulder
¼ cup olive oil
2 bay leaves
½ -1 onion, finely sliced
2 sticks celery
3 cloves garlic
200g ?bacon, diced
¼ cup? thyme, chopped
¼ cup? sage, chopped
¼ cup basil, chopped
1 cup? dry white wine
750 ml tomato passata
500 ml stock (vegetable or a light chicken stock)
200g? button mushrooms, sliced in half
200g ?dried cannellini beans, soaked and cooked
Soak the cannellini beans overnight.
Drain beans, put them in a pot with fresh cold, salted water and simmer for 15 minutes, drain and put aside.
Meanwhile, chop the onion, garlic, celery and the bacon and sweat them in a pan with a little olive oil, until softened. Add the fresh herbs and mushrooms and cook for a couple of minutes.
Sear the lamb in olive oil in a separate pan. Add to the ingredients in the casserole dish and pour in the white wine and allow to evaporate before adding the beans, the tomato passata and the stock.
Bring to a simmer and place in a moderate oven for about an hour