Bob's Red Mill has heritage flageolet beans and I had a bag of them on our pantry shelf. I just knew they would be good with a bone-in lamb shoulder steak I had in the freezer. I found this recipe in Steve Sando and Vanessa Barrington's Heirloom Beans. I think any lamb would do.
Warm 2 T. olive oil in a large pot, turn to medium high and place a seasoned steak in the pot. Sear it well until is is browned. Remove the steak and reduce the heat to medium and add 2 small carrots (peeled and chopped), 1 celery stalk (chopped), 1/2 medium yellow onion (chopped), 3 garlic cloves (minced) with a bit more oil. Saute until golden.
Add 1 pound of soaked flageolet beans* and cover the beans and vegetables. Return the lamb to the pot (crock pot works well) and cook several hours on high (more hours on lowe) until the beans and lamb are tender.
Make a relish with 1 large bunch of cilantro (chopped), 1 medium shallot (minced), 2 garlic cloves (minced), the grated zest of a lemon with 1/2 of the juice, and 1 T. olive oil. Stir together.
*soak the beans for several hours. You may substitute cellini or runner cannellini beans.
