Spezzato di Agnello coi Fagioli from Marcella's Italian Kitchen by Marcella Hazan

Ingredients

• 3 pounds lamb shoulder, bone in, cut into about 3-inch pieces
• Vegetable oil
• 1 cup dry white wine
• Black pepper in a grinder
• Salt
• 1 teaspoon dried sage leaves, crumbled, or 6 or 7 small fresh leaves, torn by hand into small pieces
• 2½ cups onion sliced thin
• 3 tablespoons extra virgin olive oil
• ⅔ cup flour, spread on a plate
• 3 tablespoons chopped parsley
• 2 teaspoons garlic chopped fine
• Two 19-ounce cans cannellini
• 1 cup Homemade Meat Broth, or 1 bouillon cube dissolved in 1 cup water
• 2 teaspoons tomato paste