1Wash and soak beans overnight. Rinse beans; cook over low heat with salt and vegetable stock for 15 minutes. Add onion, bay leaf, cloves, garlic, bacon and lamb sausage. Simmer until tender. Reserve.
2Season lamb cubes with salt and pepper. In a heavy braising pot, heat the oil and sear the lamb cubes on all sides. Add diced vegetables and tomato paste. Add the cooking liquid from the beans; season with thyme and marjoram. Braise until meat is tender.