Braised Lamb Shanks With Mint and Flageolets Recipe

Name: Braised Lamb Shanks With Mint and Flageolets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks; 4 cloves garlic, minced; 2 tablespoons fresh rosemary; 2 tablespoons fresh mint leaves; 1 tablespoon fresh thyme leaves; 4 tablespoons olive oil; Freshly ground pepper to taste; 1 pound flageolets; 4 cups water; Flour for dredging; 1 large onion, sliced; 1 tablespoon tomato paste; 1/2 cup white-wine vinegar; 1 cup dry white wine; 2 cups chicken stock; Coarse salt to taste; Chopped fresh mint leaves to garnish

Servings: persons

4 lamb shanks
4 cloves garlic, minced
2 tablespoons fresh rosemary
2 tablespoons fresh mint leaves
1 tablespoon fresh thyme leaves
4 tablespoons olive oil
Freshly ground pepper to taste
1 pound flageolets
4 cups water
Flour for dredging
1 large onion, sliced
1 tablespoon tomato paste
1/2 cup white-wine vinegar
1 cup dry white wine
2 cups chicken stock
Coarse salt to taste
Chopped fresh mint leaves to garnish

1
Wipe the lamb shanks dry with paper towels.
2
Sprinkle with the garlic, rosemary, mint, thyme and two tablespoons olive oil.
3
Season with pepper and marinate overnight.
4
Rinse and pick over the flageolets.
5
Soak overnight in water.
6
The next day, preheat the oven to 350 degrees.
7
Heat the remaining olive oil.
8
Dredge lamb shanks in flour and brown them on all sides.
9
Remove the lamb and add the onions with the garlic from the marinade.
10
Cook for 10 minutes, or until the onions are soft.
11
Add the tomato paste, vinegar, white wine and chicken stock.
12
Bring to a boil and scrape up the cooking juices.
13
Add the lamb shanks, which should fit in one layer, and bake in the oven for two hours, covered or until tender.
14
A large cast-iron casserole is good for this.
15
Meanwhile, bring the beans to a boil, drain them and add four cups of fresh cold water.
16
Simmer for about an hour or until cooked.
17
Season to taste with salt and pepper.
18
When the lamb shanks are cooked, remove them from the sauce.
19
Reduce the sauce so that it is thick enough to coat the shanks without being too soupy.
20
Put the beans on the outer edges of a serving dish and put the shanks in the middle.
21
Top them with the sauce and sprinkle with the fresh mint leaves.
22
Serve immediately.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lamb shanks, 4 cloves garlic, minced, 2 tablespoons fresh rosemary, 2 tablespoons fresh mint leaves, and more.

Yes, Braised Lamb Shanks With Mint and Flageolets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks With Mint and Flageolets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions