Many years ago our friend Frank Vitale made this delicious dish for us, one that his Italian father used to make. It went right into the recipe box filed under Mr. Vitale’s Lamb Neck and Green Bean Stew.  It couldn’t be simpler and practically cooks itself. After a long time in a low oven, the beans become so soft they almost melt into the rich tomato sauce and the lamb turns fork tender. We’ll divvy up the leftovers for the weekend. We honor Veterans Day.

 

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