Lamb Stew with Flageolets and Herbs

Lamb Stew with Flageolets and Herbs
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network