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Ina Garten's Braised 4-Hour Lamb & Provencal French Beans

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This dish is based on a French 7-hour braised lamb. The leg of lamb is braised in white wine, with plenty of herbs. This yields tender falling-off-the-bone flavorful lamb. This is a very simple dish to prepare, once you've seared the lamb. Ina Garten's adaptation was to braise the leg of lamb for only 4-hours. I have to admit, that after 4 hours I had tender and flavorful bites of meat. I usually cook lamb with red wine and tomato sauce, but this variation was a nice flavorful and comforting dish, which I served with Provencal Northern White Beans.


1 (6 to 7-pound) leg of lamb (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 cups chicken stock (or water)
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
6 bay leaves
For the beans:
14 ounces dried Great Northern beans
1 quart homemade chicken stock or canned broth
1 tablespoon kosher salt
¼ cup good olive oil
2 cups chopped yellow onions (2 onions)
1 cup medium-diced carrots (2 carrots)
1 cup medium-diced celery (2 stalks)
¼ cup fresh chopped parsley, plus extra for garnish
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
cup freshly grated Parmesan cheese

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