QUICK STORY: LAMB SHANKS, FLAGEOLET BEANS, RADISHES

Lamb shanks, flageolet beans and colored radishes cooked like young turnips

  • The lamb shanks were first rubbed with garlic and herbs, rapidly sautéed in oilve oil on all their sides, before being braised, standing up, in a pot (with 1/2 glass of water, whole garlic cloves that will make delicious candies, rosemary, thyme, chili pepper...) for 1+ hour, and then reserved.
  • Then, the flageolet beans were blanched for 5 minutes in salted boiling water, before being strained and gently cooked in the flavorful juice rendered by the lamb, for around 45/50 minutes, or till they are at your taste. Personally, like pasta, I like them al dente. I guarantee than even those who don't like flageolets because of their supposed mushiness will appreciate those under- rather than over-cooked beans, capturing all the flavors of the lamb juice.
  • Around 15/20 minutes before the beans were cooked, the lamb shanks were heated up at 300F, and regularly basted with honey.
  • Meanwhile, the radishes were cooked in olive oil and butter at medium low.
  • 5 minutes before serving, the shanks, still standing up, were coated with honey and passed under the grill till they get a nice golden color.
  • They were all served together, the shanks, the flageolet beans, the radishes and, last but not least, the little garlic "bonbons"

Comments

Popular posts from this blog

UNUSUAL TECHNIQUE: THE ŒUF PARFAIT, OR THE PERFECT EGG

A FRENCH SPECIALTY: LA BROUILLADE DE TRUFFES

A CHEF, A DISH: VINAIGRETTE BY ALAIN PASSARD