3 lb boneless lamb shoulder, trimmed of excess fat
3 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 ½ cups dry white wine
2 ½ cups beef stock or broth
1-14.5 oz can organic diced tomatoes
1 teaspoon salt
1/4 teaspoon black pepper
1 lb. pearl onions
½ lb baby turnips, trimmed and halved lengthwise if large
½ lb baby carrots, peeled, trimmed, and halved lengthwise if large
½ lb baby zucchini, trimmed and halved lengthwise
Procedure
Put the beans in a large pot and cover with at least 2 inches of water. Let soak overnight. Drain and rinse beans. Using a stock pot add enough water to just cover the beans and bring to a boil. Reduce the heat to low, add herb bouquet, cover and simmer for 1 hour. Season with 1 teaspoon salt and simmer for 30 minutes. Remove and discard the onion and herb bouquet. Drain and set aside.
Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in the Ruffoni 7 3/4 quart copper braiser over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated, tomatoes and add bouquet garni. Braise lamb, covered, over low heat until tender, about 2 hours. Stir in salt and pepper.
While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a to a large bowl of ice and cold water to stop cooking. Remove onions and peel.
After two hours of cooking add turnips & carrots cook for 20 minutes. Add zucchini, and pearl onions and cook until turnips and carrots are tender. Add reserved beans. Season with salt and pepper.
