Try this Braised Lamb Shank with Flangeolet Beans recipe, or contribute your own.Suggest a better description
MMMMM----------------------FLANGEOLET BEANS--------------------------- 6 tb Olive oil 4 Shallots; peeled and chopped 2 Garlic cloves; peeled and -chopped 16 oz Flangeolet beans 32 oz Lamb stock Pepper Salt Heat olive oil in sauce pan and add lamb shank. Sear until golden brown. Add lamb stock, carrots, leeks, and celery. Once stock has come to a boil, add rosemary and continue to cook 45 minutes to an hour. Remove lamb shank and reduce stock by half and strain. Yield: 1 serving FLANGEOLET BEANS: Heat olive oil in a saucepan and add shallot and garlic sweat. Add flangeolet beans and lamb stock. Cook until beans are tender and add salt and pepper. Yield: 1 serving Recipe by: CHEF DU JOUR SHOW #DJ9288 - TIMOTHY DEAN
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|Serving Size: 1 Serving (588g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 181 (100%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 6.6mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 181
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