Yaprakes De Oja De Parra Kon Avas (Stuffed Grape Leaves Stewed With White Beans) — Jewish Food Socie

Ingredients

• 2 cups dried cannellini or navy beans, soaked overnight in 4 cups of cold water and drained
• 1 small yellow onion, peeled
• 2 dried bay leaves
• 3 fresh sage leaves
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1 pound bone-in veal ossobuco cut into chunks or lamb chops
• 1 yellow onion, peeled
• 2-3 cups chicken stock
• 1 pound fresh, young, tender grape leaves or brine-preserved leaves
• 1 pound ground beef or lamb
• ⅔ cup medium-grain rice, soaked in hot water for 10 minutes, rinsed and drained
• ½ cup finely chopped flat-leaf parsley, use leaves and tender stems
• ½ cup finely chopped fresh dill
• ½ cup canned chopped tomatoes
• 1 teaspoon tomato paste
• ¼ teaspoon ground black pepper
• 2 ripe tomatoes, cut into ½ inch slices crosswise
• 3 tablespoons fresh lemon juice
• 1 cup hot water
• 3 tablespoons olive oil
• ¼ teaspoon finely ground black pepper
• 1 teaspoon cornstarch dissolved in 2 tablespoons cold water
• 2 tablespoons extra-virgin olive oil
• 2 lemons, cut in wedges