Our family really enjoys lamb. This is one from my "to try" file; we haven't gotten to it yet, though. 
TUSCAN-STYLE LAMB WITH WHITE BEANS
1 pound large, dried lima (butter) beans
3 pounds lamb shoulder, cut up in large pieces
or 3 lamb shanks, each cut crosswise into 3 pieces
1 teaspoon olive oil
12 large cloves garlic, peeled and sliced
3 onions, peeled and quartered
2 carrots, peeled and quartered
1 cup dry white wine
3 cups chicken broth
1 cup chopped celery, with leaves
2 bay leaves
1 tablespoon dried rosemary, crumbled
1 cup shredded Jarlsberg cheese
Rinse beans. Cover with water (about 2 inches over beans) and bring to a boil. Boil 2 minutes. Cover and set aside to soak 1 hour: Drain and set aside (or soak overnight, well-covered with water). Rinse and dry lamb. Heat a heavy 4- to 6-quart pot on high. Brown lamb in olive oil, turning frequently, for 10 minutes. Add garlic, onion mid carrots; continue to cook and stir, about 8 minutes, lifting lamb off bottom of pan to let vegetables cook. Add wine and cook for 3 minutes. Add broth, celery bay leaves and rosemary; cover and simmer 1 1/2 hours. Add beans and shredded Jarlsberg, and continue to simmer 1 hour.
Yields 8 servings