Lamb cassoulet is a French white bean and lamp stew. When it comes to lamb, I usually like to season it with rosemary, salt and pepper and grill it. However, I got some lamb shanks on sale so I thought it might be a good time to try something new.
The only thing I would modify is only using one lamb shank instead of two, because the cassoulet was VERY game-y and lamb-y. Another alternative would be switching the lamb for chicken, which I’m going to try one of these days.
The Basics
- Lamb shank
- Navy beans – the dry kind or you can used canned to lessen prep time
- Celery – 2 stalks, cleaned and chopped
- Onion – diced
- Chicken or lamb broth – about 3 or 4 cups
- Tomato paste – 2 tbsp
- Bouquet garni – This is usually a bundle of fresh herbs tied together with butcher string. I used dried herbs (whole peppercorns, rosemary, parsley, bay leaves and sage) and MacGyver-ed a herb bag.
- Red wine – about a cup
- 2 slices of bacon
- Garlic – two cloves, peeled and minced
The Rundown
Soak beans overnight in water. Drain the next day.
In a dutch oven, fry bacon then set bacon aside when cooked.
Saute onions in bacon fat until translucent.
Dice lamb and then brown with the onions. Add garlic and season with salt and pepper. Meanwhile oven to 325 degrees.
In a coffee filter, add peppercorn, rosemary and sage. Tie off with butcher string or cooking twine.
Add wine to the lamb in the dutch oven, and scrape off any of the brown bits on the bottom. Add broth, tomato paste, and celery. Lastly throw in the spice bag or the herb bouquet. Heat until boiling.
Put lid on and bake for 2 hours. When finished remove spice bag and serve. Tada!
Tags: dutch oven, medium difficulty, one pot, oven, soup and stew
