Cooked in a casserole at low temperature, fresh Paimpol beans with a Provençal spirit Lamb neck from Quercy, an underrated and affordable cut, delivers surprising depth of flavor. Three and a half hours at 90°C in a covered pot transforms the meat into tender morsels. Fresh Paimpol beans cook alongside, soaking up the rich tomato juice perfumed with blanched citrus zest.

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Ingredients for 4 servings

servings
  1. Lamb neck slices for 4 people:
  2. 4 pieces of Quercy neck* approximately 7 oz (200 g) each (approximately 3cm thick)
  3. 1.1 oz (30 g) of fatty bacon cut into small dice
  4. 1 carrot and 1 onion cut into mirepoix (small squares)
  5. 3 garlic cloves peeled, de-germed and crushed
  6. 12 small spring onions
  7. a little thyme flowers (lemon if possible) and 1 bay leaf
  8. 1.25 cups (30 cl) of tomato sauce (homemade if possible)
  9. 14 oz (400 g) of shelled beans (Paimpol if possible)
  10. 1 lemon zest blanched and cut into thin sticks
  11. salt and turmeric.