Lamb Stew with Flageolets and Herbs

Ingredients

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

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