Braised Lamb Shank With Flangeolet Beans Recipe

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Servings: 1



  1. Heat extra virgin olive oil in sauce pan and add in lamb shank. Sear till golden. Add in lamb stock, carrots, leeks, and celery. Once stock has come to a boil, add in rosemary and continue to cook 45 min to an hour. Remove lamb shank and reduce stock by half and strain.
  2. Yield: 1 serving
  3. FLANGEOLET BEANS:Heat extra virgin olive oil in a saucepan and add in shallot and garlic sweat. Add in flangeolet beans and lamb stock. Cook till beans are tender and add in salt and pepper.
  4. Yield: 1 serving


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