Instructions: Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and brown well on all sides - about 5 minutes. Transfer to a dish and set aside.

Add onions and garlic to the pot - saute until browned - 3-4 minutes. Add stock or water and bring to a simmer. Add reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently until meat is tender when pierced with a fork - about 1 hour.

Discard bay leaf, season to taste with salt and pepper.

Spoon into four 2 1/2 cup bowl. Top with bread crumbs and bake in a 350 oven 5-10 minutes until golden.

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