Lamb Cassoulet

Rinse beans. In a large saucepan combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering. Soak by placing beans in 32 fl oz water in a bowl. Cover and leave in a cool place for 6-8 hours or overnight.) Drain beans and rinse.

In a 4 quart saucepan brown half the lamb in hot oil; remove meat from pan. Brown remaining lamb with onion and garlic. Drain off fat. Stir in drained beans, all the lamb, stock, bay leaves, parsley, basil, marjoram, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Add carrots; cook for about 30 minutes, or till lamb and beans are tender, adding water to pan, if necessary, to keep beans moist, and stirring occasionally. Remove bay leaves and parsley. Stir in undrained tomatoes and wine; simmer, covered, for 15 minutes more. To serve, ladle into shallow bowls.