Cut meat from bones and reserve bones. Cut meat in 4cm (1.5 inch) cubes and season with salt and pepper. At the same time preheat oven to 150 C (300 F).

Heat oil in large Dutch oven over medium-high heat and cook lamb meat in two batches for two minutes on each side until the meat is well browned from all sides. Remove all lamb from pot and transfer to a bowl.

Add remaining oil to Dutch oven at medium heat and add onions and ¼ teaspoon salt. Cook for about five minutes until onions start to soften and scraping bottom of the pot at the same time to loosen all browned bits.

Add garlic cloves and in 30 seconds add flour and stir for about two minutes until onions are evenly coated.

Stir in half cup water and half cup white wine. Add 2 cups water and stir constantly to dissolve all flour. Add rosemary, tomatoes and one teaspoon salt and bring to simmer. Add meat, bones and accumulated juices and return to simmer.

Cover Dutch oven, place in preheated oven and cook for one hour. Remove pot from oven and place potatoes and green beans on top of meat.

Cover pot, return to the oven and cook for one hour. Remove bones, stir in basil and season with salt and pepper.