Ina Garten's Braised 4-Hour Lamb & Provencal French Beans Recipe - (3.8/5)

Name: Ina Garten's Braised 4-Hour Lamb & Provencal French Beans Recipe - (3.8/5)
Ingredients: BEANS:; 1 (6 to7-pound) leg of lamb (see note); Good olive oil; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 1 (750-ml) bottle dry white wine; 2 cups chicken stock, or water; 2 heads of garlic, broken apart but not peeled; 15 large sprigs fresh rosemary; 15 large sprigs fresh thyme; 1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth); 6 bay leaves; 14 ounces dried Great Northern beans; 1 quart homemade chicken stock or canned broth; 1/4 cup good olive oil; 2 cups yellow onions, chopped; 1 cup carrots, diced; 1 cup celery, diced; 1/4 cup fresh parsley, chopped, plus extra for garnish; 1 tablespoon garlic, minced; 2 tablespoons fresh rosemary, minced; 2 tablespoons fresh thyme, minced; 1/3 cup Parmesan cheese, freshly grated

www.keyingredient.com

This dish is based on a French 7-hour braised lamb. The leg of lamb is braised in white wine, with plenty of herbs. This yields tender falling-off-the-bone flavorful...

Keywords

Ina Garten's Braised 4-Hour Lamb & Provencal French Beans
recipe
leg of lamb
lamb
Meat & Poultry
Main Ingredients

View full recipe on www.keyingredient.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.keyingredient.com.

Share this recipe:

Cooking tools:

Dutch oven
Fine-mesh sieve
Baster
Colander
Oven
Stove
Plate
Aluminum foil
Saucepan
Saute pan
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Spoon

Ingredients

BEANS:
1 (6 to7-pound) leg of lamb (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 cups chicken stock, or water
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
6 bay leaves
14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1/4 cup good olive oil
2 cups yellow onions, chopped
1 cup carrots, diced
1 cup celery, diced
1/4 cup fresh parsley, chopped, plus extra for garnish
1 tablespoon garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1/3 cup Parmesan cheese, freshly grated