SLOW-ROASTED LEG OF LAMB WITH WHITE BEANS

SLOW-ROASTED LEG OF LAMB WITH WHITE BEANS image

Yield 6-8

Number Of Ingredients 23

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Ingredients

FOR THE LAMB:
1 4-lb. shank end leg of lamb or
a 4-lb. piece of shoulder, trimmed
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
to taste
1 750-ml bottle dry white wine
20 cloves garlic, unpeeled
10 sprigs each fresh rosemary,
thyme, and savory
5 fresh or dried bay leaves
FOR THE BEANS:
2 cups dried white beans, preferably cannellini
or white coco, soaked overnight
5 cloves garlic, smashed
3 sprigs fresh thyme and parsley and a bay leaf
tied together with kitchen twine
10 whole cloves
1 large onion, halved
Kosher salt and freshly ground black pepper,
to taste
2 tbsp. extra-virgin olive oil
2 tbsp. crème fraîche

Steps:

1. Cook the lamb: Heat oven to 300˚. Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt. Dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 hours. Uncover, flip lamb, and continue to cook, basting frequently, until lamb is very tender, 2-3 more hours. Transfer to a rack and let cool for 20 minutes. 2. Meanwhile, prepare the beans: About 1 1⁄2 hours before the lamb is done, drain beans and transfer to a 4-qt. saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid. Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée. Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans. SERVES 6 - 8 Pairing Note: This rich Provençal dish calls for a wine with ripe tannins from the south of France, like the Domaine Leon Barral Faugères 2004 ($33), from the Languedoc. -Ania Zawieja This article was first published in Saveur in Issue #123