Lamb breast with white beans

Ingredients for 8 servings:

• 2 kg mutton (mutton breast)
• 200 g beans, white, dried
• 1 onion(s)
• 4 cloves
• 4 carrots
• 6 shallots
• 6 tomatoes
• 300 ml dry white wine
• 2 tbsp tomato paste
• 1 bouquet garni
• 50 ml olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 15 hours

French country kitchen, also works with lamb breast

Soak the white beans overnight. The next day, peel and halve the onion, and stud it with the four cloves. Slice the carrots, add everything to the beans along with the bouquet garni, and simmer gently in plenty of water. This should take about an hour. When the beans are tender, drain them in a sieve and discard the onion and bouquet garni. Cook the mutton breast in the reserved cooking liquid with salt and pepper until tender. Allow another hour for this. Remove the meat from the broth, discard the bones, and some of the fat if necessary. Cut the mutton breast into bite-sized pieces. Quarter the shallots, peel the tomatoes, and sauté both in olive oil. Stir in the tomato paste and fry briefly. Pour in the white wine and bring the sauce to a boil. Add the meat pieces and simmer, covered, for another 20 to 30 minutes. Finally, add the white beans, mix well, allow to come to the boil, and season again with salt and pepper.