Tuscan Lamb

Preparation:

Preparation: Cut the lamb meat into chunks, place it in a bowl, cover it with water and vinegar and leave it to soak for two hours. In the meantime, shell and wash the beans, put them in a saucepan full of lightly salted water and cook them al dente. After the indicated time, drain and dry the pieces of lamb and brown them in a pan with the oil and a knob of butter, over high heat, until they are well browned. Add the onion and carrots, peeled and cut into slices, the necessary salt and a grind of pepper and cook for 20 minutes over moderate heat, occasionally adding a few spoonfuls of hot broth. Finely chop the sage, rosemary, garlic, capers and parsley, sprinkle the mixture obtained on the meat, then add the drained beans, pour over a little broth and continue cooking for another 20 minutes. When finished, transfer everything to a serving plate and serve. If you want, you can preserve this preparation: place it in an aluminum container, let it cool, then close and freeze, keeping it for no longer than 3 months. When ready to use, heat everything in a bain-marie, possibly adding a little hot broth.