Ina Garten's Braised 4-Hour Lamb & Provencal French Beans Recipe - (3.8/5)

Ingredients

• BEANS:
• 1 (6 to7-pound) leg of lamb (see note)
• Good olive oil
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 (750-ml) bottle dry white wine
• 2 cups chicken stock, or water
• 2 heads of garlic, broken apart but not peeled
• 15 large sprigs fresh rosemary
• 15 large sprigs fresh thyme
• 1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
• 6 bay leaves
• 14 ounces dried Great Northern beans
• 1 quart homemade chicken stock or canned broth
• 1/4 cup good olive oil
• 2 cups yellow onions, chopped
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/4 cup fresh parsley, chopped, plus extra for garnish
• 1 tablespoon garlic, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme, minced
• 1/3 cup Parmesan cheese, freshly grated