|Dried white beans||2 Cup (32 tbs)|
|Cold water||3 Cup (48 tbs) (To Cover)|
|Carrots||5 , cut into 2-inch pieces|
|Onions||6 Small, whole or cut in half|
|Garlic||2 Clove (10 gm), minced|
|Chopped celery leaves||1⁄2 Cup (8 tbs)|
|Bay leaf||1 Large|
|Chicken/Veal/beef stock||4 Cup (64 tbs)|
|Lamb shoulder||2 Pound (Stew Or Chops)|
|Fresh sausage links||1⁄2 Pound|
|Chopped parsley||3 Tablespoon|
In a large 6- to 8-quart pot with cover, soak beans in water to cover for at least 2 hours.
Without draining beans, add carrots, onions, garlic, celery leaves, salt, pepper, bay leaf, thyme, sage and stock.
Bring to a boil, reduce heat and simmer, covered, for approximately 1 hour.
Meanwhile, heat butter or oil in a large skillet.
Brown lamb on all sides.
Salt and pepper lightly.
Preheat oven to 350°F.
Transfer lamb to an oiled 4-quart casserole.
Cover with bean mixture.
Make deep, diagonal cuts in top of sausage.
Place sausage on top of beans.
Cover tightly and bake for approximately 1 hour.
Uncover for the last 10 minutes to brown the sausage.
Garnish with chopped parsley and serve from casserole.