Name: Lamb with Flageolet Beans (Agneau aux Flageolets)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs Boneless lamb shoulder or leg; 2 cans (15 oz each) Canned flageolet beans, rinsed and drained; 2 tablespoons Olive oil; 1 tablespoon Butter; 1 Large onion, chopped; 2 medium Carrots, peeled and diced; 1 Celery stalk, diced; 2 Garlic cloves, minced; 0.5 cup Dry white wine (e.g., Sauvignon Blanc); 2 cups Chicken or vegetable broth; 3 Fresh thyme sprigs; 1 Bay leaf; 0.25 cup Fresh parsley, chopped (for garnish); 1 to taste Salt; 1 to taste Freshly ground black pepper

Agneau aux flageolets is a beloved classic of French country cooking, particularly popular in the spring when lamb is at its peak. This comforting dish pairs tender, slow-cooked lamb with creamy, delicate flageolet beans, often simmered in an aromatic broth with herbs and vegetables. It's a quintessential example of simple, hearty French fare that celebrates fresh, seasonal ingredients.

Instructions

1
Pat the lamb dry with paper towels and cut into 1.5-inch cubes. Season generously with salt and pepper.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb in batches, searing on all sides until deeply browned. Remove the lamb and set aside.
3
Reduce heat to medium. Add butter to the pot, then add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.
4
Add the minced garlic and cook for another minute until fragrant. Pour in the white wine, bringing it to a simmer and scraping the bottom of the pot to deglaze, cooking for 2-3 minutes until slightly reduced.
5
Return the seared lamb to the pot. Add the chicken or vegetable broth, thyme sprigs, and bay leaf. Bring the liquid to a gentle simmer.
6
Reduce heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lamb is tender.
7
Stir in the rinsed flageolet beans and continue to simmer gently for another 5-7 minutes, allowing the beans to heat through and absorb some of the flavors.
8
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper as needed.
9
Ladle the Agneau aux flageolets into bowls, garnish generously with fresh chopped parsley, and serve immediately.

Chef's Tips

•For richer flavor, use dried flageolet beans that have been soaked overnight and cooked according to package directions before adding them to the stew.
•Do not overcrowd the pot when searing the lamb; cook in batches to ensure proper browning, which adds depth of flavor to the dish.
•A splash of good quality olive oil or a knob of butter stirred in at the very end can add a lovely sheen and richness to the sauce.