If you can get your hands on a goat shoulder you're in luck, as it's a beautiful match for this dish.
1kg lamb or goat shoulder
150ml olive oil
3 brown onions, finely diced
8 garlic cloves, finely chopped
500ml white wine
300g dried white beans, soaked overnight in water
2 bay leaves
10 marjoram sprigs, plus 1 tbsp picked leaves
800g tinned tomatoes
Salt and pepper
Trim and dice lamb or goat into two-centimetre square pieces. Place in a saucepan of cold water and bring to the boil. Drain and reserve lamb.
Heat oil in a heavy-based saucepan and gently fry onion and garlic until soft, about 10 minutes. Add wine and reduce by two thirds. In a separate saucepan cook beans until half cooked through, about 20 minutes, then drain.
Add bay leaves, marjoram sprigs and tomatoes to onions. Add lamb and simmer until starting to soften, about one hour. Add beans to lamb and cook until beans and lamb are soft and sauce has thickened. Season well with salt and pepper and sprinkle with marjoram leaves before serving.