| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dujour01 | 1 | servings | |
INGREDIENTS
| 6 | tb | Olive oil |
| 1 | 7 ounce lamb shank | |
| 20 | oz | Lamb stock |
| 1 | Carrot; diced | |
| 1 | Leek; diced | |
| 1 | Celery stalk; diced | |
| 1 | Sprig rosemary | |
| 6 | tb | Olive oil |
| 4 | Shallots; peeled and chopped | |
| 2 | Garlic cloves; peeled and chopped | |
| 16 | oz | Flangeolet beans |
| 32 | oz | Lamb stock |
| Pepper | ||
| Salt |
INSTRUCTIONS
FLANGEOLET BEANS Heat olive oil in sauce pan and add lamb shank. Sear until golden brown. Add lamb stock, carrots, leeks, and celery. Once stock has come to a boil, add rosemary and continue to cook 45 minutes to an hour. Remove lamb shank and reduce stock by half and strain. Yield: 1 serving FLANGEOLET BEANS: Heat olive oil in a saucepan and add shallot and garlic sweat. Add flangeolet beans and lamb stock. Cook until beans are tender and add salt and pepper. Yield: 1 serving Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9288 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
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