3 lb. shoulder lamb (lean), cubed
2 tbsp. olive oil
2 to 3 medium onions, chopped fine
1 c. tomato sauce
2 lb. fresh string beans
Italian parsley, chopped
2 stems celery, chopped fine
salt and pepper to taste

Brown meat and onions in oil until very brown. Add tomato sauce and 1 cup of water in 6-quart pot. Clean and slit string beans lengthwise. Add to meat and celery. Season. Bring to boil. Cook for 1 1/2 to 2 hours or until done.