Braised lamb shanks with garlic, rosemary, and flageolet beans from Darina Allen's Ballymaloe Cookery Course by Darina Allen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fluffy mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahkalsbeek on January 02, 2022

    Very delicious. We only made the lamb shank part of this recipe, not the bean recipe (we made this for New Years and had black-eyed peas on the side). Very flavorful, tender meat. Enough sauce with the meat itself that we didn't feel we needed the extra beany sauce, but definitely want to try that at some point!

  • ALawson25 on June 02, 2020

    This was delicious, the meat was very tender and fell off the bone. I found that the beans took over an hour to cook, and I had to add water several times. I think this was because I didn't have a tight fitting lid for the pan. I used smoky bacon, next time I might use unsmoked for a more subtle flavour.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.