Navarin d'Agneau aux Haricots Blancs (Lamb Navarin with White Beans)

Rinse the white beans under cold water and pick out any debris. Place in a large bowl, cover with fresh water, and soak for at least 4 hours or overnight. Drain and rinse before using.

In a medium saucepan, cover the soaked white beans with fresh water by 2 inches. Add 1/2 tsp salt. Bring to a boil, then reduce to a gentle simmer. Cook until just tender, about 45 minutes. Drain and set aside.

Season the cubed lamb generously with remaining salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the lamb pieces on all sides until deeply golden brown, about 3-4 minutes per side. Transfer to a plate and set aside.

Reduce heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Add the chopped tomatoes and sliced carrots. Cook for another 3 minutes, allowing the tomatoes to break down slightly.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Nestle in the thyme and rosemary sprigs. Return the seared lamb to the pot.

Bring the liquid to a gentle boil, then reduce heat to low. Cover and braise for 1 hour, or until the lamb is tender and beginning to fall apart.

Remove the thyme and rosemary sprigs. Stir in the cooked white beans and cubed potatoes. Return to a simmer and cook, covered, for another 20-25 minutes until the potatoes are fork-tender and the beans have absorbed the flavorful braising liquid.

Taste and adjust seasoning with additional salt and pepper if needed. The sauce should be rich and slightly thickened from the beans.

Remove from heat and stir in the fresh chopped parsley. Serve hot, spooning generous portions into bowls with crusty bread or over white rice if desired.