Spring Lamb and Flageolet Beans
This one pot meal is really beans and lamb rather than the other way around. You can add more lamb if you want it meatier, but I think there's so much rich flavor, more meat would be gilding the lily.
As usual, Doug at Prather Ranch introduces me to a new cut of meat and I end up eating very well!
- 2 pounds leg of lamb steaks or lamb shanks, bone in
- 1 pound Rancho Gordo Flageolet Beans, soaked 4 to 6 hours
- 2 small carrots, minced fine
- 1 celery stalk, minced fine
- 1/2 onion, minced fine
- 3 cloves garlic, minced fine
- Salt and pepper
- 1/4 cup parsley, chopped, and lemon juice to taste or Fay's Relish (see below)
- Brown the lamb in the bottom of a large casserole, turning as needed. When the meat is browned, add the soaked beans and the vegetables. Cover the beans by at about one inch of water.
- Bring to a hard boil for five minutes and then reduce the heat to a gentle simmer. The lower the heat, the longer the dish will take but you'll have plenty of time for the beans to absorb the juices from the lamb and vegetables. The beans will stay more whole as well.
- When the beans are soft, remove the meat and trim the fat and remove the meat from the bone. Cut into smaller, bite-size pieces and return to the pot. Add salt, keeping in mind beans take awhile to absorb the salt. Cook another 10 minutes or so.
- Serve with parsley and lemon, or with Fay's Relish.
You may have met the lovely Fay at the Marin Farmers Market. She is a
regular and holds down the fort if I have to go "freshen my make up." She kindly made some posole with carnitas and what she called "Cilantro Gremolata Or Something Of The Sort." I just call it Fay's Relish and use it on everything.
- 1 Large bunch of Cilantro
- 1 medium shallot
- 2 cloves garlic
- Zest of 1 lemon
- Juice of 1/2 lemon
- Pinch of salt
- Splash of olive oil
Instructions, per Fay: Chop, chop, chop!