Slow-cooked lamb with cannellini beans, tomatoes and rosemary

500g boned shoulder of lamb, trimmed of fat and cut into 3cm cubes

plain flour, for dusting

2 tablespoons extra virgin olive oil

50g onions, finely chopped

2 garlic cloves, finely chopped

225g carrots, finely diced

1 stick of celery, finely diced

2 bay leaves

a couple of sprigs of fresh rosemary

2 x 400g tins of Italian tomatoes, chopped

300ml white wine

300ml homemade lamb stock or water

2 400g tins of cannellini beans, rinsed in cold water and drained (*see note at end of recipe)

flaky sea salt and freshly-ground black pepper

For the gremolata:

4 tbsp chopped flat-leaf parsley

1 generous tsp grated or finely chopped organic lemon zest

2 garlic cloves, finely chopped

flaky sea salt, to taste