Serving Size: 4
Preheat oven to 350°F.
In heavy sautépan, heat olive oil. Add lamb and brown on all sides. Transfer to ovenproof casserole; set aside. In same pan, sauté onion, carrot and celery until lightly browned. Stir in garlic and rosemary; cook 2 minutes. Add wine, chicken broth, and crushed tomatoes. Bring to boil. Remove from heat and spoon over lamb. Cover and bake at 350°F until medium (160°F) at thickest part; about 2 hours.
Meanwhile, sauté bacon until crisp. Add onion and brown. Stir into hot, cooked beans. Spoon lamb over beans and serve piping hot.