Slow-Roasted Leg Of Lamb With White Beans
- FOR THE LAMB:
- 1 4-lb. shank end leg of lamb or
- a 4-lb. piece of shoulder, trimmed
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper,
- to taste
- 1 750-ml bottle dry white wine
- 20 cloves garlic, unpeeled
- 10 sprigs each fresh rosemary,
- thyme, and savory
- 5 fresh or dried bay leaves
- FOR THE BEANS:
- 2 cups dried white beans, preferably cannellini
- or white coco, soaked overnight
- 5 cloves garlic, smashed
- 3 sprigs fresh thyme and parsley and a bay leaf
- tied together with kitchen twine
- 10 whole cloves
- 1 large onion, halved
- Kosher salt and freshly ground black pepper,
- to taste
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. creme fraiche
- 1. Cook the lamb: Heat oven to 300 . Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt. Dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 hours. Uncover, flip lamb, and continue to cook, basting frequently, until lamb is very tender, 2-3 more hours. Transfer to a rack and let cool for 20 minutes.
- 2. Meanwhile, prepare the beans: About 1 1/2 hours before the lamb is done, drain beans and transfer to a 4-qt. saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid. Transfer 2 cups beans, 1/4 cup cooking liquid, oil, creme fraiche, and remaining garlic clove to a blender and puree. Stir pureed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans.
- SERVES 6 - 8
- Pairing Note: This rich Provencal dish calls for a wine with ripe tannins from the south of France, like the Domaine Leon Barral Faugeres 2004 ($33), from the Languedoc. -Ania Zawieja
- This article was first published in Saveur in Issue #123
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Taken from www.epicurious.com/recipes/member/views/slow-roasted-leg-of-lamb-with-white-beans-50121434 (may not work)