Haricots d'Agneau (Braised lamb with beans)

Name: Haricots d'Agneau (Braised lamb with beans)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: french
Ingredients: 1 pound dried lima beans or any small white beans; 7 cups water; 1 teaspoon dried thyme or 4 sprigs fresh thyme; 1 bay leaf; 1 medium-size onion stuck with 2 cloves; 4 large carrots, trimmed and scraped; Salt to taste; 3 pounds lean shoulder of lamb, cut into 2-inch cubes, including the bones; Salt and freshly ground pepper to taste; 1 cup chopped onion; 1 tablespoon chopped garlic; 1 cup dry white wine; 1 cup water; 1 28-ounce can crushed tomatoes; 1 teaspoon dried thyme or 4 sprigs of fresh thyme; 1 bay leaf

Recipe from La Tour de Montlhery

Adapted by Pierre Franey

Updated Oct. 11, 2023

Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 2 hours
Rating: 4(12)
Comments: Read comments

Featured in: In France, A Fondness For Homey Classics

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Ingredients

Yield:8 servings

The Beans

1pound dried lima beans or any small white beans
7cups water
1teaspoon dried thyme or 4 sprigs fresh thyme
1bay leaf
1medium-size onion stuck with 2 cloves
4large carrots, trimmed and scraped
Salt to taste

The Lamb

3pounds lean shoulder of lamb, cut into 2-inch cubes, including the bones
Salt and freshly ground pepper to taste
1cup chopped onion
1tablespoon chopped garlic
1cup dry white wine
1cup water
128-ounce can crushed tomatoes
1teaspoon dried thyme or 4 sprigs of fresh thyme
1bay leaf

Ingredient Substitution Guide

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Preparation

Step 1
To prepare the beans, soak them overnight in cold water.
Step 2
Drain the beans, transfer to a saucepan and add the 7 cups of water, the thyme, bay leaf, onion with cloves, carrots and salt to taste. Bring to a boil and simmer for 45 minutes or more until the beans are tender, skimming the surface as they cook.
Step 3
To prepare the lamb, sprinkle the meat with salt and pepper. Heat a nonstick skillet large enough to hold the meat in one layer. Do not add fat. Add the cubed meat and cook, stirring, until well browned on all sides for about 10 to 15 minutes.
Step 4
Transfer the meat to a heavy cast-iron skillet. Add the chopped onion and garlic. Cook and stir over medium heat for 3 minutes. Add the wine, water, tomatoes, thyme and bay leaf, salt and pepper to taste. Stir well, cover and simmer for about 1½ hours, or until done.
Step 5
When the lamb is cooked, drain the beans, reserving one cup of liquid. Remove the bay leaf, the onion with cloves and carrots. Remove the cloves from the onion. Cut the onion and carrots into half-inch cubes. Add the beans, carrots and onion to the lamb. Bring to a simmer for 5 minutes. If desired, transfer to an ovenproof serving dish and place under the broiler until lightly browned on top.