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Lamb shank cassoulet
Lamb shank cassoulet
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Prep Time:
5 minutes
Cook Time:
225 minutes
Total Time:
230 minutes
Cozy up with this comforting winter lamb shank cassoulet.
Ingredients:
  • 4 lamb shanks, French-trimmed
  • 50g pancetta or speck, cut into strips
  • 2 onions, thinly sliced
  • 2 garlic cloves, chopped
  • 2 tsp chopped rosemary leaves
  • 2 bay leaves
  • 4 thyme sprigs, plus 80.00 ml chopped leaves
  • 250ml white wine
  • 1L (4 cups) lamb stock (see note) or Massel chicken style liquid stock
  • 4 Toulouse sausages (see note)
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 30g unsalted butter
  • 70g breadcrumbs
  • 40.00 ml chopped flat-leaf parsley
Instructions:
  • Heat 2 tablespoons of oil in a flame-proof casserole or heavy-based pan over medium-high heat. Season lamb and brown for 5 minutes, turning occasionally until all sides are sealed. Set lamb aside. Cook pancetta for 3-4 minutes until crisp. Add onion, garlic, and rosemary and cook for another 3-4 minutes. Stir in tomato paste, bay leaves, and thyme for 1 minute. Pour in wine and simmer until reduced by half. Add stock and return lamb to the pot. Cover with a sheet of baking paper and simmer very gently for 2 1/2-3 hours until lamb is melt-in-your-mouth tender.
  • Heat a touch more oil in a pan over medium-high heat. Sear sausages for 3-4 minutes until brown. Remove and slice into 2cm thick pieces to finish cooking in the sauce.
  • Take the lamb shanks out of the pan. Remove any extra fat from the sauce, then let it simmer over medium heat for 3-4 minutes to reduce. Lower the heat to medium-low, add beans and sausages, and let it simmer for 10 minutes or until the sausages are cooked. Return the lamb to the pan to heat through. Keep it warm.
  • Melt butter in a pan over medium heat. Add breadcrumbs and chopped thyme. Cook, stirring, for 3-4 minutes until crisp. Stir in parsley. Serve cassoulet topped with herb crumbs.

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