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This is a delicious French country dish. Hearty and heart warming! It is also beautiful to behold and delicious to smell!
Ingredientes
- 2/3 cup dried haricot beans (or white Navy or other white beans)
- 2 1/2 boned shoulder of lamb, tied with string (or leg)
- 1 oz butter (clarified if you have it)
- 2 carrots diced
- 2 large onions chopped
- 4 garlic cloves, unpeeled
- 1 cup dry red wine
- 1 cup beef stock or bouillon
- 1 bouquet garni (There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, celery leaves, thyme, chervil, rosemary, peppercorns, savory and tarragon. Make your own if you can't find one in the store...or use a small amount of these herbs dried).
Direcciones
- Put the beans in the pot or a bowl with plenty of water for them to absorb. Soak for 8-10 hours. Drain. Add beans to boiling water and cook on med, partially covered, for 40 minutes. Drain.
- Rub the lamb with kosher salt and fresh pepper. Heat the butter in a large casserole with lid. Add the lamb and cook over high for 8-10 minutes, turning frequently until all sides are browned.
- Remove the lamb. Add the carrot, onion, garlic, and bouquet garni (or herbs) and cook at medium, stirring occasionally, for 8-10 minutes. Increase to high heat and pour in wine. Boil for 20 seconds to deglaze the casserole dish, then return the lamb. Add the stock.
- Bring to boil, then cover and reduce to simmer. Braise for 1 1/2 hours, turning once or twice. If the lid is loose, cover with foil and put lid on.
- Add the cooked beans to the casserole and raise heat to high until boiling. Reduce to simmer again, cover, and cook an additional 30 minutes.
- Serving: Lift our the lamb, cover with foil, and rest for 10 minutes. Boil the remaining sauce briefly if thin and remove excess fat as desired. Taste for seasoning. Carve the lamb, place on platter, surround with the beans and vegetables, drizzle with sauce. Serve the rest of the sauce in a separate bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 53 | 36% |
| Total Fat 6.03g | 8% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 261mg | 11% |
| Potassium 305mg | 9% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.54g | 3% |
| Protein 1.95g | 3% |
Evaluaciones
06 de Julio de 2008
This is a delicious, hearty meal especially good on a chilly Fall or Winter day. Try this next time instead of your normal roast lamb recipe. You won't be disappointed!Yo he cocinado/probado esta receta
06 de Julio de 2008
I really enjoyed this tasty and relatively healthful lamb dish!Yo he cocinado/probado esta receta
26 de Enero de 2012
I soaked some heirloom Flageolet beans yesterday in anticipation of making something along these lines. Yours was the only recipe close to what I had in mind...lots listed for various Persian or African flavors but not so many for the simple french country dish I was thinking of. I guess great minds think alike? :-) Cheers from my kitchen to yours today!!! Thinking I'll be using a couple parsnips and turnips in mine as well and perhaps leave the veg in larger pieces.Yo he cocinado/probado esta recetaEsta es una variación
