GIGOT LA BRETONNE (BRITANNY)

Leg of Lamb With Haricot (White Beans)

Ingredient s

White Beans

Onion

Carrots

Garlic

Bay Leaf

Dried Thyme, Dried Rosemary, Cloves

Salt

Pepper

Beef

White Wine

Parsley

Beef cubes

PROCEDURE S

BEANS

Wash beans well, cover with water, refrigerate and soak overnight

Drain beans. Add onion stuck with cloves, carrot, diced onions, garlic, bay leaf, thyme and pepper. Cover with water, cook until the beans are tender.

Add salt. Discard onion stuck with cloves. Correct seasoning.

MEAT

Preheat oven to 450 degrees. Rinse the meat under cold water.

Make small incisions in meat and push garlic slivers into them.

Place onions and carrots in roasting pan, place the meat on top of the vegetables. Sprinkle with rosemary, thyme and pepper.

Place the pan in oven, cook for 10 minutes. Reduce heat to 400 degrees. Cook for about 1 hour more. BUT! We used beef so after cooking we cut it into small pieces. Then we put flour, pepper and salt and sear it in the pan.

Put the meat into the roasting pan with beef stock and onion stock. Cover it with aluminum foil. Cook for 2 hours.

Remove excess fat. Pour white wine and stock in pan, heat on stove top, scraping bits from bottom pan to deglaze. Simmer for 5 to 10 minutes.

Strain sauce

ASSEMB LY

Portion beans on warm plate. Placed sliced meat on beans. Nap with sauce. Sprinkle beans with parsley.