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Receta Braised Lamb Shank With Flangeolet Beans

Name: Braised Lamb Shank With Flangeolet Beans
Ingredients: 6 Tbsp. Extra virgin olive oil; 1 x 7 oz lamb shank; 20 ounce Lamb stock; 1 x Carrot, diced; 1 x Leek, diced; 1 x Celery stalk, diced; 1 sprg rosemary; 6 Tbsp. Extra virgin olive oil; 4 x Shallots, peeled and minced; 2 x Garlic cloves, peeled and minced; 16 ounce Flangeolet beans; 32 ounce Lamb stock Pepper Salt

de Global Cookbook

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Ingredientes

6 Tbsp. Extra virgin olive oil
1 x 7 oz lamb shank
20 ounce Lamb stock
1 x Carrot, diced
1 x Leek, diced
1 x Celery stalk, diced
1 sprg rosemary
6 Tbsp. Extra virgin olive oil
4 x Shallots, peeled and minced
2 x Garlic cloves, peeled and minced
16 ounce Flangeolet beans
32 ounce Lamb stock Pepper Salt

Direcciones

Heat extra virgin olive oil in sauce pan and add in lamb shank. Sear till golden. Add in lamb stock, carrots, leeks, and celery. Once stock has come to a boil, add in rosemary and continue to cook 45 min to an hour. Remove lamb shank and reduce stock by half and strain.
Yield: 1 serving
FLANGEOLET BEANS:Heat extra virgin olive oil in a saucepan and add in shallot and garlic sweat. Add in flangeolet beans and lamb stock. Cook till beans are tender and add in salt and pepper.
Yield: 1 serving