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Average Rating:

Total Reviews: 3

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  • on December 28, 2013


    I have made this recipe at least a dozen times over the years and it always illicitness rave reviews from my guests. However, as noted by another reviewer, you must like the taste of lamb. I find that the wine cuts the sometimes fatty taste of the meat. I also do not use green beans of any type. I have added carrots and use chick peas. I use a bit more tomato paste as I like a stronger flavor. All in all a winner that can be made way ahead. Serve it with rosemary mashed potatoes and a spinach salad.

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  • on September 26, 2013


    To be honest, the lamb flavor was a little overpowering for me. However, my husband enjoyed it. It is a very easy recipe to make if you like a strong lamb flavor.

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  • on January 21, 2013


    I've made this twice and it is in fact easy and turned out beautifully. It also freezes well and like so many braises, the flavors concentrate and improve after freezing for a few days. However, there is an error in the recipe here. On the show, the ladies made this with white northern (or cannellini beans, and not haricots verts, which of course are the small French green beans. I've only made it with white beans and can't imagine I'd enjoy it with the canned haricots verts. Did anyone else notice the potential error? In addition, when I made it most recently I changed the cooking instruction shown here, and started it at 400 degrees for 45 minutes, and then reduced it to 325 degrees for about another 4-1/2 hours. The bones simply slipped from the meat and the dish was incredibly moist and flavorful.

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