Lamb Osso Buco with Shell Bean Ragoût, Haricots Verts, and Tapenade

Name: Lamb Osso Buco with Shell Bean Ragoût, Haricots Verts, and Tapenade
Ingredients: 6 pounds lamb osso buco; 6 cloves garlic, smashed; Zest of 1 lemon; 1 tablespoon thyme leaves plus 4 whole thyme sprigs; 2 tablespoons rosemary leaves; 1 tablespoon cracked black pepper; 5 tablespoons extra-virgin olive oil; 1 cup diced onion; 1/2 cup diced fennel; 1/4 cup diced carrot; 2 bay leaves, preferably fresh; 2 cups dry white wine; 2 1/2 cups chicken stock; 2 1/2 cups veal stock; 4 flat-leaf parsley sprigs; Haricots verts and fresh shell bean ragoût (recipe follows); Tapenade (recipe follows); Kosher salt; 1/4 to 1/2 cup extra-virgin olive oil; 1/4 cup finely diced onion; 2 teaspoons minced garlic; 1 tablespoon thyme leaves; 3 cups fresh shell beans, such as flageolets, black beans, black-eyed peas, limas, or cranberry beans; 1/2 pound haricots verts, stems removed, tails left on; 2 tablespoons finely diced shallot; 2 tablespoons sliced opal basil; 2 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper; 3/4 cup pitted Niçoise olives; 1 small clove garlic

January 24, 2012

This was one of our first Sunday suppers at Lucques. It’s a variation on the classic osso buco, which is traditionally made with veal shanks. I use the same technique, but for this lighter summer version I braise the lamb shanks in white wine and a combination of veal and chicken stock (as opposed to straight veal stock). The tender shanks are a rich counterpoint to the freshness of the shell beans and crunch of the haricots verts. Ask your butcher for lamb osso buco, but if you can’t find it you can use lamb shanks.

Cooks' Note

You can braise the lamb a day or even two before serving. Just remember to marinate it one day before you braise. You can also cook the shell beans and blanch the haricots verts in advance; just wait to sauté them for the ragoût until right before serving. The tapenade can be made a few hours ahead as well.

Recipe notes