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Lamb Braised With Beans

Serve the lamb with a generous helping of potatoes for the most truly satisfying of meals.

Ingredients

Lamb Braised With Beans
Lamb Braised With Beans
125 g (4½ oz) dried haricot beans
1 × 1 kg (2 lb 4 oz) boned shoulder of lamb, tied with string to keep its
shape
30 g (1 oz) butter
2 carrots, diced
2 large onions, chopped
4 garlic cloves, unpeeled
bouquet garni
250 ml (1 cup) dry red wine
250 ml (1 cup) lamb or beef stock

Method

  1. Put the beans in a large bowl and cover with plenty of water. Leave to soak for 8–12 hours, then drain. Bring a large saucepan of water to the boil, add the beans and return to the boil. Reduce the heat to moderate and cook the beans, partially covered, for 40 minutes. Drain well.
  2. Rub the lamb all over with salt and pepper. heat the butter over a high heat in a large casserole dish with a tight-fitting lid. Add the lamb and cook for 8–10 minutes, turning every few minutes until well browned. Remove the lamb.
  3. Reheat the casserole dish over a high heat and add the carrot, onion, garlic and bouquet garni. Reduce the heat and cook, stirring, for 8–10 minutes or until softened. Increase the heat to high and pour in the wine. Boil, stirring, for about 30 seconds to deglaze the casserole, then return the lamb to the casserole. Add the stock.
  4. Bring to the boil, then cover and reduce the heat to low. Braise for 1½ hours, turning twice. If the lid is not tight fitting, cover the casserole with foil and then put the lid on top.
  5. Add the cooked beans to the lamb and return to the boil over a high heat. Reduce the heat to low, cover the casserole again and cook for a further 30 minutes.
  6. Lift the lamb out of the casserole, cover and leave to rest for 10 minutes before carving. Discard the bouquet garni. skim the excess fat from the surface of the sauce and, if the sauce is too thin, boil over a high heat for 5 minutes or until thickened slightly. season to taste. Carve the lamb and arrange on a platter. spoon the beans around the lamb and drizzle with the gravy. serve the rest of the gravy separately.
Main ingredient:
Lamb, Beans
Cuisine:
European
Course:
Main-course

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