MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seven-Hour Leg Of Lamb
Categories: Lamb/mutton, Vegetables, Beans
Yield: 7 servings

3 tb Extra-virgin olive oil
4 lb Shank end leg of lamb
+=or=+
4 lb Piece of shoulder; trimmed
20 cl Garlic; unpeeled
10 Sprigs (ea) fresh rosemary,
- thyme, and savory
750 ml Bottle Segal's Fusion white
- wine
5 Fresh or dried bay leaves
Salt & fresh ground pepper

MMMMM---------------------------BEANS--------------------------------
2 c Dried white beans; soaked
- overnight
5 cl Garlic; smashed
3 Sprigs fresh thyme & parsley
- & bay leaf tied together
- w/kitchen twine
10 Whole cloves
1 lg Onion; halved
Salt & fresh ground pepper
2 tb Extra-virgin olive oil
2 tb Alouette Creme Fraiche
- (Kosher)

Heat oven to 300ºF/150ºC.

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 1/2 hours. Uncover, flip lamb, and
continue to cook, basting frequently, until lamb is very
tender, 3-3 1/2 more hours. Transfer to a rack and let
cool for 20 minutes.

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.

MAKES: 6 to 8 servings

RECIPE FROM: https://schnucks.com

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