Lamb shanks with white beans from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 358) by Jacques Pépin

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Notes about this recipe

  • katryna on March 07, 2026

    Used dried beans instead of canned beans but they were pretty old so I was worried I didn’t soak them enough and that they wouldn’t be good (especially since another time I made dried beans, they had a kind of papery texture). I needn’t have worried because the beans actually turned out fine. Cooked the lamb shanks for longer than the last time I made shanks so the meat turned out even better, very tender. Got the shanks from a local butcher’s shop. Was lucky because they only had one in the display case but did have more in the back.

  • chawkins on May 11, 2020

    Very good, it took an extra half an hour to get my beans to be done, and another half or the lamb to be tender but still not quite fell off the bone.

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