Lamb Stew with Flageolets and Herbs

Lamb Stew with Flageolets and Herbs
Photo by Scott Phillips


  • 3 3-inch strips orange zest (removed with a vegetable peeler)
  • 2 cups lower-salt beef broth
  • 5 sprigs plus 2 Tbs. thinly sliced fresh tarragon
  • 2-½ lb. boneless lamb shoulder, trimmed and cut into 1-inch cubes
  • 6 Tbs. extra-virgin olive oil
  • 1 lb. shallots (8 to 9 medium), cut into thin rings
  • ¾ cup unbleached all-purpose flour
  • + 6 more ingredients
    • 5 sprigs plus 5 Tbs. thinly sliced fresh mint
    • ½ lb. (1-¼ cups) dried flageolet beans, soaked
    • Freshly ground black pepper
    • Kosher salt
    • 1 14-½-oz. can diced tomatoes
    • 1 whole head garlic, outer layers of skin removed, root end trimmed, and top ½ inch cut off

Put the beans in a heavy-duty 3-quart saucepan. Add 5 cups cool water, or enough to cover the beans by about 1 inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to kee...

View full recipe at Fine Cooking


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