Spring Lamb, White Bean and Vegetable Soup

1 boneless lamb shoulder (Morgan Valley Lamb is the best)
3 carrots, large peeled and cubed
1 celery bunch, cubed
2 fennel, cored and diced
2 leeks, cleaned and sliced
4 shallots, diced
1# white beans, cooked (canned is okay)
½ c chopped fresh herbs, cilantro, thyme, rosemary
2 bay leaves
white wine
chicken stock,(make your own its better or you can buy a can)

Clean lamb and cut into cubes, season well and brown in a hot stock pot. Once browned remove and reserve, add in vegetables, turn down heat and allow to sweat till semi soft. Add back lamb, stir and deglaze with white wine. Double check seasoning, add if needed, add herbs and bay leaves, then cover about 2 inches above vegetables. Do not boil, just keep a slow steady simmer till lamb is tender and spices have blended.

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