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Braised Lamb Shank with Flangeolet Beans

6 tb Olive oil
1 7 ounce lamb shank
20 oz Lamb stock
1 Carrot; diced
1 Leek; diced
1 Celery stalk; diced
1 Sprig rosemary


Flangeolet Beans
6 tb Olive oil
4 Shallots; peeled and chopped
2 Garlic cloves; peeled and chopped
16 oz Flangeolet beans
32 oz Lamb stock
Pepper
Salt


Heat olive oil in sauce pan and add lamb shank. Sear until golden brown. Add lamb stock, carrots, leeks, and celery. Once stock has come to a boil, add rosemary and continue to cook 45 minutes to an hour. Remove lamb shank and reduce stock by half and strain.


Yield: 1 serving


FLANGEOLET BEANS:


Heat olive oil in a saucepan and add shallot and garlic sweat. Add flangeolet beans and lamb stock. Cook until beans are tender and add salt and pepper.


Yield: 1 serving





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