Braised Shoulder of Lamb with Creamed Cannellini Beans, Roasted Beetroot and Parsnip

Prepare Cannellini Beans: Soak beans overnight.  Drain beans and spread in roasting pan.  Preheat oven to 350°F.

Add garlic, herbs and enough water to come halfway up the beans.  Add olive oil and cover with foil. Bake in oven until tender, about 45 min.

Prepare Shoulder of Lamb: Meanwhile, lightly dust lamb chops with flour; season with salt and pepper to taste. Thinly coat a heavy braising pan with oil; add chops and sear on both sides.

Remove lamb; add vegetables and sauté until soft.  Add red wine and reduce by half. 

Add stock and herbs; bring to a boil. Reduce to a simmer and return lamb to pot.  Braise slowly until tender, about 1-1/2 hr.

Remove lamb from sauce and strain vegetables, pushing some through a sieve. Return to the stove and reduce consistency. 

In large saucepan, bring cream to a boil. Add cooked cannellini beans. Stir until combined and thick. Season to taste with salt and pepper.

Adjust seasoning on lamb; return lamb to sauce to heat through. Serve braised lamb with cannellini beans and top with roasted beetroot and parsnips and some chopped tomato.