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Lamb Haricots

This quintessential Provençal spring casserole is the perfect dish to serve at Easter, Passover or a spring dinner party. The tender roasted lamb and our delicate Flageolet Beans soak up the fragrant flavors of garlic, fennel, white wine and tomatoes, giving this dish rich flavor and hearty texture.

Prep time: 15 min

Cook time: 180 min

Total time: 195 min

Lamb Haricots
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 6 servings

  • 1 Pound Flageolet Beans

  • 1 (3 Lb.) Boneless Lamb Shoulder, cut into 6 pieces

  • 1 1/2 Teaspoons Kosher Sea Salt Flakes

  • 3/4 Teaspoon Ground White Pepper

  • 3 Tablespoons Extra Virgin Olive Oil

  • 6 Cloves Garlic, peeled and split

  • 2 Stalks Celery, cut into 1-inch pieces

  • 1 Bulb Fennel, trimmed and quartered, reserve fronds

  • 1 Medium Onion, chopped

  • 1 Medium Carrots, peeled and chopped into 1-inch pieces

  • 1 Tablespoon Tomato Paste

  • 5 Large Tomatoes, peeled, seeded and chopped

  • 2 Cups White Wine

  • 1 Herb Sachet

  • 8 Cups Chicken Stock

Directions

  1. Place beans in large pot and cover with about three times their volume of water. Soak overnight. Drain.

  2. Preheat oven to 325°F, and arrange rack in center of oven.

  3. Season lamb with 1 teaspoon salt and 1/2 teaspoon white pepper. Warm oil in large skillet over medium heat. Add lamb and brown well on all sides before transferring lamb to large Dutch oven.

  4. Pour off fat from skillet, leaving only 2 to 3 tablespoons in pan. Add garlic, celery, onion, carrot and fennel. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper, and cook, stirring frequently, until vegetables are softened, about 10 minutes.

  5. Add tomato paste and tomatoes and cook additional 5 minutes, stirring occasionally. Add wine and simmer until liquid is reduced by half, about 5 minutes.

  6. Transfer vegetable mixture to Dutch oven with lamb. Add beans, herb sachet and stock. Bring to a simmer over medium heat, and cover.

  7. Transfer to preheated oven and cook, undisturbed, for 2-1/2 hours. Meat should be fork-tender. If mixture seems dry, stir in up to 1 cup water and cook 10 minutes longer.

  8. Discard herb sachet, and taste for seasoning. Add salt and pepper, if necessary. Serve.