French cuisine · Meat & Kebab

Lamb Sauté with Flageolet Beans

Seared lamb cubes braised in their own juices with pale green flageolet beans, garlic and thyme.

Ingredients · for 4 servings

• 1 kg lamb shoulder, cubed
• 250 g dried flageolet beans (or white beans)
• 2 onions
• 4 garlic cloves
• 2 tbsp tomato paste
• 150 ml dry white wine
• 500 ml lamb stock (or vegetable stock)
• 3 sprigs thyme
• 2 bay leaves
• 3 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Soak the flageolet beans overnight in plenty of cold water, drain the next day and simmer in fresh unsalted water for 45 min until tender, then drain.
2. Pat the lamb cubes dry and salt them, dice the onions and slice the garlic.
3. Heat the olive oil until very hot in a heavy pot and sear the meat in batches for 5 min each until a dark crust forms - don't crowd the pan or it will steam instead.
4. Add the onions and garlic, sauté for 4 min, fry the tomato paste for 1 min, then deglaze with the white wine.
5. Add the stock, thyme and bay leaves and braise covered over low heat for 45 min until the lamb is tender.
6. Fold in the pre-cooked beans, let simmer uncovered for another 10 min until the sauce is thick, season with salt and pepper and serve sprinkled with chopped parsley.