Leg of lamb baked with beans

2 kg lamb legs

800 g bean white

350 ml red dry wine

100 g sun-dried tomatoes

1 l beef broth

8 sprigs thyme

4 cloves garlic

3 head red onion

2 sprigs rosemary

1 the beam parsley

1 lemon (zest)

5 tbsp. vegetable oil

salt

Peel the garlic, each clove cut lengthwise into quarters, wash the foot and cut the fat to make the meat notches (16 pieces), lard the meat, coat with pepper and salt.

Thyme and lemon zest chopped stir, add 3 tbsp of oil, pour in the wine, stir in the marinade, put the meat, dig it, shake it, put it in 4 hours for marinating in the cold.

The oven to heat up to 220 degrees, put the rest of the thyme in a saucepan, put the lamb, place in the oven and bake for 20 minutes

Peel the onion, chop it coarsely, put the meat, reduce oven heat to 190 degrees and bake for an hour, but do not include the grill.

The marinade that is left of the meat, drain, add the broth, boil to reduce by 2/3.

Beans open, coarsely chop the tomatoes, chop the parsley.

The oil that is left to warm up in a pan, add the tomatoes, rosemary, 1 to extinguish, put the beans, onion (to get from meat), heat, stir, add the parsley at the end.

Before serving leg of lamb baked with beans laid out on a flat dish on the beans.