INGREDIENTS
1
(6 to7-pound) leg of lamb
6
Bay leaves
1 cup
Carrots
1 cup
Celery
2
heads Garlic
1 tbsp
Garlic
14 oz
Great northern beans, dried
1
Onion
1/4 cup
Parsley, fresh
15
large sprigs Rosemary, fresh
2 tbsp
Rosemary, fresh
15
large sprigs Thyme, fresh
2 tbsp
Thyme, fresh
2 cups
Yellow onions
2 cups
Chicken stock
1 qt
Chicken stock or canned broth, homemade
2 tsp
Black pepper, freshly ground
2 tbsp
Kosher salt
1
Olive oil, Good
1/4 cup
Olive oil, good
1/3 cup
Parmesan cheese
1
bottle White wine, dry