Lamb & Haricut Bean Ragu

This recipe is VERY good. I got it off a travel cooking program. It really doesn't have much in the way of amounts...you just kind of put in the amount you like of lamb and beans. Use the full amount of wine....it will make or break this recipe.

Fresh Haricott beans - if dried, soak to 'ready to use' state.

Lamb – Boned Shoulder – In a large pan, cut into large pieces and fry up in a little olive oil to brown (add a spoon or two of flour to thicken the dish later).

Remove the meat and set aside, and fry up a couple of onions medium chopped with 3 cloves of chopped garlic. Add fresh, peeled and chopped tomatoes (about 2 or 3). Return the meat to the pan. Make up a bouquet garni of 2 or 3 pieces of dried thyme and a couple of bay leaves and tie up with twine and put in pot. Add just over a half bottle of french rose wine. Add a dollop of tomato puree, then cover dish with chicken stock. Season whole dish with coarse sea salt and fresh ground pepper. Cover pan and let cook just below a simmer for one and a half hour or until meat is tender. Add beans and cook for no longer than 15 minutes. Remove garni, add chopped parsely, about one quarter cup and clove of chopped garlic. Mix well and ladle into deep bowls.

Serve with fresh French baugettes and butter with fresh garden salad.