Lamb Shoulder With White Bean Ragout

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1 boneless lamb shoulder roast , (about 2-1/2 lb/1.25 kg)

1/4 cup chopped fresh Italian parsley

2 tbsp chopped fresh thyme

4 tsp chopped fresh rosemary

1 clove garlic , chopped

1-1/2 tsp salt

1/4 tsp white pepper

1/4 cup extra-virgin olive oil

1/2 cup lamb stock

1 tsp cornstarch

1/4 cup fresh basil leaves , cut in thin strips

1 tbsp olive oil

1/4 cup diced carrot

1/4 cup diced celery

1/4 cup diced onion

4 cups cooked white navy (pea) beans

1 cup lamb stock

1/2 tsp salt

20 cherry tomatoes , halved

1 tbsp chopped fresh Italian parsley

1 tbsp chopped fresh thyme

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