Lamb Stew with Flageolets and Herbs

Ingredients

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

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