Preparation:
A wonderfully hearty, but not too rich dish that shows off the traditional ingredient combinations of Basque cooking.
Soak beans overnight in water to cover by 3 inches.
In a large Dutch oven or stock pot, heat 1 tablespoon olive oil until very hot, add lamb cubes and shank or bones that have been rolled in seasoned flour and brown on all sides and remove.
Add the rest of the oil and heat, then add garlic and onions and saute over low heat, stirring occasionally, for 8 to 10 minutes.
Add carrots, celery, drained beans, chicken stock, bay leaf, and reserved lamb. Bring to a boil, then reduce heat and simmer covered for about 1 hour or until beans and lamb are almost tender.
Remove bay leaf and any large bones; skim off excess fat. Add parsley, thyme, oregano, and sage. Mix in chard and cook for an additional 15 minutes.
Taste again for seasoning, adding salt and pepper to taste. Serve in soup bowls and garnish with Parmesan cheese and a drizzle of olive oil. |
