Lamb, White Bean, and Rosemary Stew

Ingredients

• 2 lbs boneless lamb shoulder, 
well trimmed of fat, cut into 1"-1 1/2" (2.5–4 cm) cubes (1 kg)
• Kosher or sea salt
• Freshly ground pepper
• 4 tbsp olive oil, divided (60 ml)
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp flour (30 ml)
• 1 cup dry red wine (250 ml)
• 5 cups chicken stock (1.25 L)
• 1 tbsp chopped fresh rosemary (15 ml) (or 1 tsp/5 ml dried rosemary)
• 1 tbsp chopped fresh thyme (15 ml) (or 1 tsp/5 ml dried thyme)
• 1 tbsp Worcestershire sauce (15 ml)
• 1 can (19 oz/540 ml)  navy beans, 
rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley 
(60 ml)