| 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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