Garnish with 2 crushed garlic cloves finely chopped with a handful of flat-leaf parsley
Serve with cooked linguine pasta tossed in a little butter

1. Drain the beans, put in a pan and cover with plenty of fresh water. Bring to the boil, skimming off any scum as it rises to the surface, and leave to simmer until the beans are tender, 45 minutes - 1½ hours depending on the age of beans. Drain, cover and set aside.

2. Season cubed lamb with salt and pepper

3. Heat 2tbls of the oil in a large flameproof casserole or pan, and fry half the lamb over a medium heat until browned on all sides. Remove to a warm plate and repeat with the rest of the lamb.

4. To the empty casserole add the remaining oil, chopped onions and garlic and fry until lightly golden. Add the sun-dried tomato paste and tomatoes and fry for 2 minutes.

5. Return the lamb to the pan, pour over the wine and bring to the boil. Simmer rapidly until the wine is reduced by half.

6. Pour over enough stock to barely cover the meat, add the bouquet garni, 1 tsp salt and 20 turns of black pepper. Part cover and simmer gently for 1 hour or until the lamb is tender and the sauce has reduced and thickened.

7. Add the cooked flageolet beans and simmer uncovered for a further 5-10 minutes until the beans have heated through. Adjust the seasoning if necessary.

8. Sprinkle the finely chopped garlic and parsley over the casserole and serve with the cooked pasta.