Stewed Fried Greens with Lamb Offal

Substances:

• 1⁄4 cup additional-virgin olive oil
• 1 white onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1⁄2 cup white wine
• 4 cups juice drained from 5 28-oz. cans diced tomatoes
• 4 cups effectively to construct lamb stock
• 2 bay leaves
• Salt
• 6 stalks swiss chard, trimmed
• 6 oz. string beans, trimmed
• 3 carrots, peeled and trimmed
• 1 1⁄2 bunches white asparagus, trimmed and peeled
• 8 toddler artichokes, more sturdy outer leaves discarded, high 1″ trimmed, noxious and stem peeled
• Olive oil
• 4 cups flour
• 6 eggs, overwhelmed
• 2 entire lamb brains, soaked, blanched and halved
• 6 oz. lamb sweetbreads, soaked, blanched, and sever into thirds