Name: Braised Lamb Shank with Flangeolet Beans
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

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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