Braised Lamb with Green Beans and Balsamic Jus

Sprinkle lamb with salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown lamb all over. Transfer to plate.

Reduce heat to medium and drain off fat; cook bacon, stirring occasionally, until crisp, about 5 minutes. Add to plate. Drain off fat; cook garlic and onion until softened, about 4 minutes. Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes. Add stock, stirring to scrape up brown bits.

Return lamb, bacon and accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until lamb is very tender, 3 to 31/2 hours.

Transfer to cutting board and tent with foil; let stand for 10 minutes.

Meanwhile, skim fat from pan juices; add beans and cook, covered, over medium heat until tender-crisp, about 7 minutes. Stir in balsamic vinegar and remove from heat. Slice lamb across the grain and arrange on platter with green beans; drizzle with juices.

Additional information :

Variations
Slow-Cooker Braised Lamb with Green Beans and Balsamic Jus:

Follow first two paragraphs as directed.

Transfer lamb and pan juices to slow-cooker. Cover and cook on Low, turning once, until lamb is tender, 8 to 10 hours.

Continue as directed in Paragraph 4.

Meanwhile, in saucepan of boiling salted water, cook green beans until tender-crisp, 5 to 7 minutes. Drain.

Skim fat from pan juices. Stir in balsamic vinegar. Arrange sliced lamb and beans on platter; drizzle with juices.

Pressure-Cooker Braised Lamb with Green Beans and Balsamic Jus:

Using pressure cooker instead of Dutch oven, follow first two paragraphs as directed, increasing stock to 2-1/2 cups (625 mL).

Secure lid; bring to High pressure over high heat. Reduce heat to just maintain High pressure; cook for 40 minutes. Remove from heat. Let pressure release completely, 10 minutes.

Continue as directed in Paragraph 4.

Meanwhile, skim fat from juices and add beans to pressure cooker; cover but do not seal. Simmer over medium heat until beans are tender-crisp, about 10 minutes. Stir in balsamic vinegar. Arrange sliced lamb and beans on platter; drizzle with juices.