Braised Lamb Shank With Flangeolet Beans Recipe

• 6 Tbsp. Extra virgin olive oil
• 1 x 7 oz lamb shank
• 20 ounce Lamb stock
• 1 x Carrot, diced
• 1 x Leek, diced
• 1 x Celery stalk, diced
• 1 sprg rosemary
• 6 Tbsp. Extra virgin olive oil
• 4 x Shallots, peeled and minced
• 2 x Garlic cloves, peeled and minced
• 16 ounce Flangeolet beans
• 32 ounce Lamb stock Pepper Salt

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

extra virgin olive oil, shank, stock, carrot, celery, rosemary, extra virgin olive oil, shallots, garlic, flangeolet, pepper

Taken from cookeatshare.com/recipes/braised-lamb-shank-with-flangeolet-beans-90620 (may not work)