3 pound Lamb, Boneless
6 tablespoon Olive Oil
1 cup Onions, Diced
1 Carrot, Peeled
1 tablespoon Garlic, Minced
1 can Tomatoes, canned
½ teaspoon Thyme
½ teaspoon Rosemary
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Parsley, Minced
1 cup Red Wine
2 cup Beef Stock
3 cup Beans, White
Heat oven to350f. Trim the meat . Heat half the oil in a skillet over medium high heat. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove the lamb with a slotted spoon, and place it in an oven proof casserole. Add the remaining oil to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes.
Scrape the mixture into the casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender. Add the cooked beans, and bake 30 minute