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Ingredients

• 1 pound dried white beans, such as Tarbais or cannellini
• 3 to 3½ pounds boned lean shoulder of lamb, cut into 2-inch chunks
• 1 whole head of garlic plus 4 garlic cloves
• Salt and freshly ground pepper
• 1 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 10 ounces thick slices fatty pancetta or ventrèche, cut into ½-inch dice, any rind reserved
• 2 medium onions, chopped, plus 1 whole onion stuck with 2 whole cloves
• 1 cup dry white wine
• 3 tomatoes, peeled, seeded, and chopped, or 1 can (14½ ounces) organic diced, peeled tomatoes
• 1 tablespoon tomato paste
• ½ ounce dried French cèpes, rinsed
• 1 wide strip of orange zest
• 2 carrots, sliced
• Herb bouquet: 3 sprigs of parsley, 1 sprig of thyme, 1 imported bay leaf, and 2 celery leaves tied together with string
• 1 pound French or Italian garlic sausage or homemade Toulouse Sausage (page 298) flavored with a pinch each of ground cinnamon, ground cloves, dried marjoram, and ground cayenne

Description

Chow