Lamb shank cassoulet
- 4 lamb shanks, each about 12 ounces
- 3 tablespoons olive oil
- 1/3 cup chopped lean bacon
- 2 Spanish or mild onions, thinly sliced
- 3 garlic cloves, chopped
- 2 tablespoons tomato paste
- few sprigs of fresh thyme
- 2 bay leaves
- 1 cup dry white wine
- 4 cups lamb or chicken stock
- 2 cans (16 ounces each) white beans, rinsed and drained
- 4–6 fresh Toulouse sausages
- 2 tablespoons butter
- 1½ cups fresh bread crumbs
- leaves stripped from a sprig of fresh thyme
Instructions:
Serve with sautéed Savoy cabbage and chunks of rustic bread on the side.
- Season the lamb shanks with salt and pepper. Heat a castiron or heavy-based casserole with a thin layer of oil. Fry the lamb over medium heat until evenly browned all over, about 2 minutes on each side. Transfer to a large plate and set aside.
- Add another tablespoon of oil to the pot and stir in the bacon. Fry for a few minutes until the bacon is golden brown. Add the onions and garlic and stir well. Cover the pot and sweat the onions until they are translucent, 4–6 minutes.
- Remove the lid and add the tomato paste and herbs. Stir for a couple of minutes, then pour in the white wine. Let the wine boil until it has reduced by two-thirds. Pour in the stock and bring to a simmer. Return the lamb to the pot and put a crumpled piece of parchment paper on top. This will prevent any meat that pokes out of the liquid from drying out. Turn the heat to the lowest setting and gently simmer until the meat is tender and will come away from the bone easily, 2½–3 hours, turning the shanks over halfway through the cooking time.
- Remove the shanks to a warm platter, cover with a piece of foil, and let rest. Skim off the excess fat from the surface of the braising liquid, then boil until reduced by more than half. Lower the heat, add the beans and sausages, and simmer until the sausages are cooked through, about 10 minutes. Taste and adjust the seasoning. If necessary, return the lamb shanks to the pot and reheat them for a few minutes.
- Melt the butter in a frying pan and tip in the bread crumbs, thyme leaves, and a little salt and pepper. Stir over medium heat until the bread crumbs are golden and crisp. Remove the pan from the heat.
- Divide the lamb shanks among warm plates and spoon the beans, sausages, and sauce around them. Sprinkle with the crisp bread crumbs and serve immediately.