| 1 | You will need a large frying pan and an earthenware casserole with a lid. |
| 2 | Preheat the oven to gas mark 2 300°F 150¦c. |
| 3 | Start the recipe the day before it is needed by bringing the beans to the boil in plenty of water (do not add salt) and simmering for 10 minutes. |
| 4 | Drain the beans and discard the cooking water. |
| 5 | Put the beans back into at least 4in of fresh, cold water and leave them to soak overnight. |
| 6 | Reduce the ciabatta loaf to rough breadcrumbs. |
| 7 | Peel the onions and chop into ½in pieces. |
| 8 | Peel all 24 garlic cloves - boring but worth it in the end! pour in enough olive oil to cover the bottom of a large, heavy frying pan and saut?the onions (not the garlic) over a medium heat for about 15 minutes until they have taken on some colour. |
| 9 | Using a slotted spoon, remove the onions from the pan and put into a large earthenware casserole. |
| 10 | Sprinkle salt lightly and grind black pepper lavishly over the chunks of lamb. |
| 11 | Add some more olive oil to the frying pan, turn the heat up high and in 2 or 3 batches sear the lamb cubes quickly on all sides. |
| 12 | Remove each batch to the casserole as soon as it has browned. |
| 13 | You might need to add a little more oil to the frying pan as you go along, but remember to heat it well before adding the lamb. |
| 14 | Once all the lamb has been browned, put the frying pan to one side for a moment while you add the garlic clove and whole anchovy fillets to the casserole, tucking them well down into the layers of meat. |
| 15 | Return the frying pan to a high heat and "deglaze" it by adding the red wine and bringing it to a fast boil for 3 minutes, while vigorously scraping all the browned sediment into the wine. |
| 16 | Now add the stock and continue cooking for a further 2 minutes after the liquid returns to the boil. |
| 17 | Now pour everything from the pan into the casserole. |
| 18 | Give it a good stir, put the lid on and place in the slow preheated oven for about 2 hours, until the meat and beans are both very soft and tender. |
| 19 | When the casserole is cooked remove it from the oven and turn the grill on to a high setting. |
| 20 | Dredge the breadcrumbs over the lamb in a thick layer and trickle a little olive oil over the top. |
| 21 | Place under the grill for a minute or two until you have a golden brown crust. |
| 22 | Serve with a crisp green vegetable and warm french bread |
