1. Drain beans. Place in a pot of boiling water, cook until al dente.
2. In a saucepan, heat oil. Sauté onion, garlic, and rosemary, until onion turns golden. Add lamb pieces. Allow lamb to brown slightly. Add tomato purée, salt, and pepper. Reduce sauce, add half the wine, reduce again, add remaining wine. 10 minutes before Iamb is cooked, add beans. Simmer, covered, 5 minutes, Serve.
