Shoulder of Lamb with Haricot Beans

Method:
First cook the haricot beans in water for 1 ½ hours. Meanwhile cut the shoulder into 6 cm squares.  In a heavy bottomed saucepan add a little oil and brown half the meat with the skin side down for 1 minute and then brown on all sides.  Remove to one side on a dish.  Add the other half of the meat and brown it and move to the dish with the other meat. 

Put the onions and carrots into a heavy bottomed casserole dish with a little olive oil and soften for 5 minutes.  Now add the meat, herbs, bay leaf and garlic and then add the stock so it just sits level with the meat.  Mix and put into the oven for 1 hour. Remove the casserole from the oven and skim off the fat. 

Now drain the haricot beans and add them to the casserole, mix well and put back in the oven for another hour.  Season well and sprinkled with parsley.  Serve with boiled potatoes.