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The main dish, Regional

Braised lamb shanks with Tarbais beans

Braised lamb shanks with Tarbais beans is a slow cooked dish from southwest France, serving 6, with meat that falls off the bone and creamy beans. It takes 50 minutes of active work spread over the day before and the morning, rated medium difficulty, for about €6.20 per person. Success depends on cooking the beans at a very gentle simmer and braising the lamb until it releases from the bone on its own.

A lamb shank that falls off the bone, a white wine jus, and Tarbais beans as creamy as in southwest France.

Braised lamb shanks with Tarbais beans
For
6 people
Work
50 min
Total time
5 h 40
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€6.20
Calories per person
840 kcalcalculated by Kiloach, your weight coach

Braised lamb shanks belong to that family of southwest French dishes where long cooked meat ends up falling off the bone with just a fork, no knife needed. The white wine jus, scented with garlic and thyme, coats Tarbais beans that turn creamy after a slow, gentle simmer. Smoked bacon adds a hint of smokiness that recalls cassoulet, without the heaviness.

This is a fall and winter dish, the kind you serve for a family dinner or a get together with friends when you want something generous but not complicated on the day. Individual shanks make for simple, elegant plating, one per plate, no carving in front of guests. A hearty main like this followed by a light dessert makes a complete menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 1 h 15
  2. The same day 2 steps, 2 h 30
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 1 step

The day before, soak then cook the beans with the vegetables and bacon, and let them cool in their broth. In the morning, brown and braise the lamb shanks in the oven for two and a half hours while you handle everything else. Right before your guests arrive, gently reheat the shanks in their jus along with the beans, then plate at serving time with a drizzle of raw olive oil.

The ingredients

6 people

Butcher

  • Lamb shanks 6
  • Smoked bacon 100 g

Pantry

  • Dried Tarbais beans 500 g
  • Dry white wine 25 cl
  • Chicken stock 30 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Carrots 2
  • Garlic 1
  • Thyme 5 sprigs

Allergens Celery

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Soak the beans in cold water overnight.

    Use four to five times their volume in water, they swell a lot.

  2. Drain the beans and simmer them gently with one onion, one carrot, the smoked bacon and thyme, without salt at first. 1 h 15

    Salt only at the end of cooking, otherwise the skins stay tough.

The same dayDuring the day, whenever you get a moment.

  1. Brown the lamb shanks in a Dutch oven in olive oil, add the remaining onion and carrot in chunks, a head of garlic halved, and deglaze with white wine.

    Sear hard, the deep brown crust melts into the jus afterward.

  2. Add the chicken stock, cover and braise in a low oven until the meat falls off the bone. 2 h 30

    Turn the shanks halfway through cooking so they bathe evenly in the liquid.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the shanks in their jus and the beans over low heat, with a little stock. 30 min

    Mash a few beans with a fork, they thicken the jus into a creamy sauce.

When it's time to serveThe final touches, right in front of your guests.

  1. Spoon the beans into shallow bowls, set a shank on top and ladle over the jus.

    A drizzle of raw olive oil over the beans right before serving makes all the difference.

Our tips to get it right

  • Pick lamb shanks of even size so they all cook at the same rate and release from the bone together.
  • Keep extra chicken stock on hand when reheating, the beans soak up liquid as they cool.
  • Never salt the beans early on, the thin Tarbais skin toughens on contact with salt and never softens again.

The variations

  • Swap the lamb shanks for pork knuckles for a cheaper dish, keeping the same braising time.
  • For a vegetarian version, replace the lamb and bacon with roasted button mushrooms and a little smoked paprika to keep the smoky note.
  • For kids, serve just the creamy beans with a bit of jus, skipping the whole shank, easier to eat.

What to serve it with

  • A glass of dry white wine from southwest France
  • A simple green salad to start
  • Country bread for the jus

Storage

The shanks and beans keep for 2 to 3 days in the refrigerator in a sealed container, together or apart. This dish freezes well for up to 2 months. Reheat gently on the stovetop or in a low oven, adding a little stock if the beans have thickened.

Questions about this recipe

Can I use a different bean instead of Tarbais beans?

Yes, coco or lingot beans work well, just watch the cooking time since their skins can be thicker. Cooking time may vary by 15 to 20 minutes depending on the variety.

Do I need to debone the lamb shanks before serving?

No, the shank is served whole with its bone, that's actually part of its charm and makes plating easy. The long cooked meat falls off on its own with a fork at the table.

How do I know the beans are properly cooked?

Tarbais beans are ready when they're tender to the bite but still hold their shape, not falling apart into mush. Count on 75 to 90 minutes at a bare simmer depending on how fresh they are.

Can I make this for more than 6 people?

Yes, the recipe scales up easily, just adjust the size of your pot and the number of shanks. The braising time stays the same, only the browning time for the shanks increases a bit.

Can a braised lamb shank with Tarbais beans be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a braised lamb shank with Tarbais beans?

Allow 5 h 40 in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a braised lamb shank with Tarbais beans?

About 840 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a braised lamb shank with Tarbais beans cost?

About €6.20 per person, that's €37.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery. Remember to ask your guests about their allergies before putting your menu together.

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