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Lamb shank cassoulet

Name: Lamb shank cassoulet
Prep time: 5 min
Cook time: 225 min
Total time: 230 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil, plus extra to fry; 4 lamb shanks, French-trimmed; 50g pancetta or speck, cut into strips; 2 onions, thinly sliced; 2 garlic cloves, chopped; 2 teaspoons chopped rosemary leaves; 2 tablespoons tomato paste; 2 bay leaves; 4 thyme sprigs, plus 1 tablespoon chopped leaves; 1 cup (250ml) dry white wine; 1L (4 cups) lamb (see note) or chicken stock; 4 Toulouse sausages (see note); 2 x 400g cans cannellini beans, drained, rinsed; 30g unsalted butter; 1 cup (70g) fresh breadcrumbs; 2 tablespoons chopped flat-leaf parsley

3 ratings

05m

3h 45m

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This lamb shank cassoulet is perfect for a chilly winter evening.

1/4 cup (60ml) olive oil, plus extra to fry
4 lamb shanks, French-trimmed
50g pancetta or speck, cut into strips
2 onions, thinly sliced
2 garlic cloves, chopped
2 teaspoons chopped rosemary leaves
2 tablespoons tomato paste
2 bay leaves
4 thyme sprigs, plus 1 tablespoon chopped leaves
1 cup (250ml) dry white wine
1L (4 cups) lamb (see note) or chicken stock
4 Toulouse sausages (see note)
2 x 400g cans cannellini beans, drained, rinsed
30g unsalted butter
1 cup (70g) fresh breadcrumbs
2 tablespoons chopped flat-leaf parsley

Method

1.

Heat 2 tablespoons oil in a flame-proof casserole or heavy-based pan over medium-high heat. Season lamb, then brown for 5 minutes, turning, until sealed on all sides. Remove and set aside. Add pancetta and cook, stirring, for 3-4 minutes until crisp. Add onion, garlic and rosemary, season, then cook for 3-4 minutes. Add paste, bay leaves and thyme sprigs, stir for 1 minute, then add wine and simmer over medium-high heat until reduced by half. Add stock and lamb. Cover surface closely with a sheet of baking paper, then simmer on very low heat for 2 1/2-3 hours until lamb is very tender.
2.

Meanwhile, heat a little extra oil in a pan on medium-high heat. Brown sausages for 3-4 minutes. Remove, then slice 2cm thick (they'll finish cooking in the sauce.)
3.

Remove lamb shanks from pan. Skim excess fat from sauce, then boil over medium heat for 3-4 minutes until reduced. Reduce heat to medium-low, add beans and sausages, then simmer for 10 minutes or until sausage is cooked. Return lamb to pan to warm through. Keep warm.
4.

Meanwhile, melt butter in a pan over medium heat, add breadcrumbs and chopped thyme and cook, stirring, for 3-4 minutes until crisp. Stir in parsley. Serve cassoulet with herb crumbs.