Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entree that goes marvelously with stewed white beans.
FOR THE LAMB:
FOR THE BEANS:
Pairing Note: This rich Provençal dish calls for a wine with ripe tannins from the south of France, like the Domaine Leon Barral Faugères 2004 ($33), from the Languedoc. —Ania Zawieja