Braised Lamb Shanks with Leeks and Haricot Beans

Name: Braised Lamb Shanks with Leeks and Haricot Beans
Yield: enough for 4
Ingredients: dried haricot beans – 1 1/2 cups (300g); bay leaves – 3; olive oil; small lamb shanks – 4; large leeks – 4, trimmed; butter – a thick slice, about 4 tablespoons (60g); garlic – 2 cloves; thyme leaves – a tablespoon, chopped; all-purpose flour – a tablespoon; light stock or water – 2 3/4 cups (650ml); the juice and zest of a lemon; a handful of parsley, chopped; a handful of mint leaves

December 14, 2011

Users of The Kitchen Diaries may feel they recognize this recipe. Previously I have always made it with cubed lamb, but I recently tried it with lamb shanks and left it overnight before reheating it. The presence of the bone and fat and the good night’s sleep have made such a difference that I thought it worth repeating here. You could make it a day or two in advance to good end.

Recipe notes

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