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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.

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