Lamb Casserole

2 sprigs fresh parsley

2 sprigs fresh thyme

2 bay leaves

2 pounds lamb shank, cooked and diced

1 pound cubed ham steak

10 small onions

5 tomatoes - blanched, peeled and chopped

2 cloves garlic, chopped

4 cups chicken stock

2 (15 ounce) cans cannellini beans, drained and rinsed

6 links pork sausage links, halved

Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.

Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.