Recipe Box: Spring 2008

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ENTREES

Lamb with Honey, Rosemary & Kidney Beans

Recipes from Le Creuset

Le Creuset Piece: Round Ovens sizes 2 qt - 131⁄4 qt
Preparation Time:
Main Ingredient: Other Meat
Cooking Time: 2-3 Hrs.
Course: Appetizer
Servings: 6

INGREDIENTS
2 tbs. olive oil
1/8 stick butter
12 shallots, peeled
2 cloves garlic, peeled and chopped
4-oz. thick bacon, cut into small pieces
4 large carrots, peeled and cut into 1⁄2 inch chunks
4 celery sticks, cleaned and cut into 1⁄2 inch pieces
6 lamb shanks (gigue d'agneau)
1 cup red wine
2 tbs. clear honey
3 sprigs fresh rosemary
3 sprigs fresh thyme
salt
freshly ground black pepper
3 cups can kidney beans, drained

DIRECTIONS
Oven 275F, Gas 1.

1. Heat the oil and the butter together. Add the shallots, garlic and bacon. Saute until lightly coloured. Add the carrots and celery and continue to saute for 2 - 3 minutes stirring occasionally. Lift out draining well.

2. Add the lamb pieces and fry briskly until evenly browned all over.

3. Return the vegetables to the oven along with the wine, honey, herbs and seasoning.

4. Cover and transfer to the oven for 2 hours. Remove the lid and turn the pieces of lamb over. Add the drained kidney beans then cover and return to the oven for a further 1 hour or until the lamb is very tender.
Serve straight from the dish with crusty bread or plain boiled potatoes.

Alternative cooking method.
This recipe can also be cooked on the stovetop over a very low heat allowing approximately the same cooking times.