Braised Lamb Shoulder with Flageolet Beans Recipe

bone-in shoulder of lamb, about 1.5 kg (3 1/3 pounds)

Olive oil for cooking

to 3 tablespoons Herbes de Provence (or a mix of dried thyme, rosemary, basil, and marjoram)

the cloves from 1/2 a head of garlic

dry white wine

Fine sea salt

Freshly ground pepper