Remove fat and tendons from lamb. Season with Spicy Pepper Steak Rub on both outside and inside of the lamb. Tie leg closed with kitchen twine.
In a large Dutch oven, heat olive oil over medium heat, then brown the lamb on all sides until golden. Add onions and stir for several minutes until browned. Reduce flame to low, add shallots, wine, Worcestershire sauce, and butter beans to casserole. Cover and cook for 1½ hour, turning lamb once after 1 hour. |
