100 mlolive oil4garlic cloves, crushed2onions, finely chopped2carrots, finely chopped2celery stalks, finely chopped1leek, white part only, finely chopped500 mldry white wine10ripe tomatoes, seeds removed, finely chopped (see note)150 gmpodded borlotti beans (about 250gm unpodded)100 gmdried cannellini beans, soaked in cold water overnight, drained½bunch thyme2fresh bay leaves1piece of orange rind, removed with a peeler6juniper berries, coarsely crushed6whole white peppercorns100 gmblack Ligurian olives2lamb shoulders, bone in (about 2.2kg each)1.5 litres(8 cups) chicken stock 100 gmpodded broad beans (about 360gm unpodded), blanched, peeled 100 gmyellow beans, blanched and cut into small pieces½bunch marjoram, leaves picked
Preheat oven to 120C. Heat half the olive oil in a large frying pan over medium heat, add garlic and cook until golden (2-3 minutes), add onion and cook until soft and translucent (4-5 minutes). Add carrot, celery and leek and stir frequently until vegetables are tender but not coloured (6-7 minutes). Deglaze with wine and simmer until reduced by three-quarters (4-5 minutes). Add tomato, borlotti and cannellini beans, thyme, bay leaves, orange rind, spices and half the olives and season generously to taste with sea salt. Transfer to a large flameproof roasting pan.
Heat remaining oil in pan and cook lamb, turning frequently, until browned all over(4-5 minutes), then place on top of vegetables. Add stock, bring to a simmer, cover tightly with foil and cook in oven until meat is very tender and falls from the bone (4-5 hours). Remove lamb from pan, transfer to a serving dish and keep warm. Return pan to stove, bring to the simmer, add broad beans, yellow beans, marjoram and remaining olives and reduce until sauce is thick and vegetables are tender (8-10 minutes). Season to taste and serve immediately with lamb.
Note You can substitute with 16 whole cherry tomatoes. Danny
prefers to use the Johnny Love Bite brand.