Lamb: Heat 1 tsp olive oil in a heavy-based pot or casserole dish. Season the 2 lamb shoulder chops with salt and pepper and brown on both sides, then remove and set aside.
Vegetables: Dice 1 onion, 1 carrot and 1/2 leek. Add to the pot, along with 1 tbs butter and cook until softened. Add 1 tsp crushed garlic and 1 tsp chopped rosemary and cook for a further minute. Return the lamb to the pot, then add 1 tin of rinsed cannellini beans, 1 tin chopped tomatoes and ½ cup beef stock. Bring to a simmer. Cover and cook on low heat (stovetop or 160°C oven) for 45-75 minutes, or until the lamb is falling apart.
Finish off: Season to taste and serve with crusty bread to mop up the juices, with plenty of butter.