Lamb Shank with Beans

Slice one-third of the onion into thick slices

Preheat oven to 200°C (hot)

Using a sharp knife, make incisions in the lamb shank

In each incision, place a parsley leaf, an onion slice, and a garlic clove

Season with salt and black pepper by rubbing all over the lamb

Roll and tie securely with a thick string to keep the lamb shape intact

Distribute the remaining parsley between the string and the lamb

Place the olive oil in a stainless steel or glass pan that can go into the oven

First, bring to high heat and simmer well; add the lamb and remaining onion

Brown all sides, adding a little water as it dries out

Put into the oven and roast for about 2 hours, until the lamb is tender and cooked

As it dries out, add a little more water

Place the lamb in a serving dish

Remove the onion and chop coarsely

Set aside

Prepare the sauce: add vinegar to the pan of the lamb and bring back to heat, scraping the bottom with a wooden spoon

Add beef broth and the juices created from the lamb shank

Simmer over low heat for 2 minutes

Strain through a sieve and combine with parsley

In another pan, mix reserved onion with beans

Bring to high heat until hot

Season with salt and black pepper and add thyme

Remove the string from the lamb and slice into thin strips

Serve around the beans, with the sauce warmed up separately

Serves 12 portions.