THE BEST LAMB STEW EVER

3 lbs. lamb blade cut steaks or other stew cut. Pieces with bones are better.

1 tbl. olive oil

2 leeks

1 onion, chopped

3 cloves garlic, minced

1 tbl. herbs de Provence

2 bay leaves

1/2 tsp cinnamon

2 tsp black pepper

splash of worcestershire sauce

1 tbl dijon mustard

1 tbl honey (or brown sugar)

2 cups canned chopped tomatoes

1 cup white beans (cannellini, great northern, etc...)

3 cups beef broth (or chicken)

grated zest of 1/2 an orange

2 tbl. chopped parsley

Preheat oven to 325°

1. Soak the beans overnight. Drain, rinse.

2. In a dutch oven, saute leeks, onion, and garlic in olive oil until soft.

3. Add spices, herbs, worcesteshire sauce,mustard, honey, tomatoes, and beans. Add broth and bring to a low boil, then down to a simmer. Do not allow the sauce to boil or the beans will be hard.

4. Add meat, cover with lid, and place in oven for 2-3 hours, until beans are tender.

(Remove lid for last hour of cooking to reduce liquid.)

5. Stir in parsley and orange zest. (Be conservative with the orange zest - it is easy to use too much - it should just be a background note.)

Sprinkle with parmesan and drizzled olive oil, and serve with crusty bread.