Although I'm tempted to keep it to myself so that the rest of you won't have its magical powers, here's the recipe for the amazing lamb and white bean stew from Marcella Hazan.  Make it and do me proud.

vegetable oil
2/3 c flour
3 lb lamb shoulder, bone in, cut into about 3-inch pieces (note -- I get it w/o the bone)
3 T extra virgin olive oil
2 1/2 c onions, sliced thin
1 t dried sage leaves, crumbled, or 6-7 small fresh leaves, torn into small pieces
salt/pepper
1 c dry white wine
2 t tomato paste
1 c beef broth
2 19 oz cans cannellini beans
2 t garlic, chopped fine
3 T parsley, chopped

1) Pour enough veg oil into a skillet to cover the bottom completely and turn on the heat to med high.
2) When oil is hot, dredge the lamb pieces, one by one, in the flour and slip them into the pan. Fill, but do not crowd, the pan. Brown the meat well on all sides, then transfer it to a plate, using slotted spoon or spatula. As you remove a piece from the pan, replace it with one freshly dredged in flour, continuing until all the lamb has been browned.
3) Turn on the oven to 350 degrees.
4) Choose a lidded pot that can later accommodate all the meat and beans (that can go from burner to oven). Put in the olive oil, onion and sage, and turn the heat to medium. Cook the onion, uncovered, stirring occasionally, until it becomes colored a light brown.
5) Add the meat, turning 2 or 3 times. When it begins to sizzle, add salt, pepper, and wine.
6) Dissolve the tomato paste in the broth. When the wine in the pot has boiled away, add the broth, mix well, cover the pot, and place in the uppermost level of the preheated oven. Cook for 1 1/2 hours, stirring once every 30 min.
7) Drain the beans and add them to the pot. Cook for another 15 min.
8) Before serving, mix in the chopped garlic and parsley. Serve piping hot.