Rick Stein Ragout of Lamb with Provençal Rosé Wine, Tomatoes and Flageolets beans on Saturday Kitchen Bites.

The ingredients are: 225 g dried flageolet beans, soaked overnight in plenty of cold water, 1 large shoulder of lamb, weighing about 2 kg, 3 tablespoons olive oil, 2 medium onions, chopped, 7 garlic cloves, finely chopped (reserve 2 for the persillade), 1 tablespoon tomato purée, 500 g vine-ripened tomatoes, skinned, seeded and roughly chopped, 2 tablespoons plain flour, 300 ml rosé wine, 600 ml chicken stock, Bouquet garni made from thyme sprigs and bay leaves, Sea salt and freshly ground black pepper and large handful of flat-leaf parsley leaves for the persillade.