5 heads garlic, plus 4 cloves
2 pounds cannellini beans, soaked overnight in water
One 4-ounce piece slab bacon
1 large carrot, peeled and cut in half
1 large Spanish onion, peeled and cut in half
1 teaspoon fine sea salt
One 4- to 5-pound Australian leg of lamb, bone in, shank attached
6 stalks fresh rosemary, small sprigs picked
2 teaspoons sel d'Antibes or salt and pepper
1/2 teaspoon red wine vinegar
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