Breton Braised Lamb Haricot Beans Recipes

HARICOTS D'AGNEAU (BRAISED LAMB WITH BEANS)

Steps:

• To prepare the beans, soak them overnight in cold water.
• Drain the beans, transfer to a saucepan and add the 7 cups of water, the thyme, bay leaf, onion with cloves, carrots and salt to taste. Bring to a boil and simmer for 45 minutes or more until the beans are tender, skimming the surface as they cook.
• To prepare the lamb, sprinkle the meat with salt and pepper. Heat a nonstick skillet large enough to hold the meat in one layer. Do not add fat. Add the cubed meat and cook, stirring, until well browned on all sides for about 10 to 15 minutes.
• Transfer the meat to a heavy cast-iron skillet. Add the chopped onion and garlic. Cook and stir over medium heat for 3 minutes. Add the wine, water, tomatoes, thyme and bay leaf, salt and pepper to taste. Stir well, cover and simmer for about 1 1/2 hours, or until done.
• When the lamb is cooked, drain the beans, reserving one cup of liquid. Remove the bay leaf, the onion with cloves and carrots. Remove the cloves from the onion. Cut the onion and carrots into half-inch cubes. Add the beans, carrots and onion to the lamb. Bring to a simmer for 5 minutes. If desired, transfer to an ovenproof serving dish and place under the broiler until lightly browned on top.

BRAISED LAMB SHANKS WITH LEEKS AND HARICOT BEANS

Steps:

• Soak the beans overnight in cold water. The next day, drain them, put them into a deep saucepan, and cover with fresh water. Bring to a boil, skim off the froth, add a bay leaf, and a drop or two of olive oil and simmer for about forty minutes. Turn off the heat and leave them in the water.
• Warm a glug of olive oil in a Dutch oven or other heavy pot. Season the lamb shanks all over with salt and black pepper, then lower them into the pot. They should sizzle when they hit the oil. Turn the meat from time to time until it has colored nicely on all sides (we are talking pale honey color rather than deep brown). Remove the meat from the pot and set aside on a plate to catch any escaping juices.
• Preheat the oven to 325°F (160°C). Cut the leeks into chunks roughly the length of a wine cork, wash them thoroughly, making sure no grit or sand is trapped in their many layers, then put them in the casserole together with the butter, keeping the heat low. Cover with a piece of wax paper or parchment paper, then cover with a lid (the paper will encourage them to cook in their own steam rather than brown). Cook them on the stove until they have started to soften, a good twenty minutes or so. You will need to give them an occasional stir.
• Remove and discard the paper. Peel and thinly slice the garlic and add it to the pot with the thyme and the remaining bay leaves. Sprinkle the flour over the top and continue cooking for three or four minutes, stirring occasionally. Pour in the stock or water, then drain the beans and add them too. Season with salt and pepper.
• Return the shanks and any collected juices to the pan and bring to a boil. Cover the pot with a lid and place in the oven for an hour and a half, or until the lamb is completely tender. Sometimes it takes two hours. You should be able to remove it from the bone with little effort (then again, it shouldn't actually be falling apart). Remove from the oven, stir in most of the lemon juice and zest, parsley, and mint, then scatter the rest.