LAMB CASSOULET

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Lamb Cassoulet image

This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L'Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving.

Provided by Regina Schrambling

Categories     main course

Time 5h

Yield 6 servings

Number Of Ingredients 15

3 cups dried cannellini or other white beans, picked over
8 ounces salt pork
8 ounces slab bacon, cut in thin strips
4 onions: 1 whole, 3 finely chopped
8 to 10 cloves
1 carrot, peeled
1 bay leaf
1 teaspoon dried thyme
4 cloves garlic: 2 peeled but uncut, 2 finely chopped
3 lamb shanks, about 3 pounds total
Salt
2 cups duck fat
3 tablespoons tomato paste
8 ounces saucisson d'ail (French garlic sausage)
Freshly ground black pepper

Steps:

  • Rinse beans under running water. Place in large pot with salt pork and bacon; add cold water to cover. Bring to boil and cook 3 minutes. Strain through colander and rinse.
  • Return beans, salt pork and bacon to clean pot. Add 6 cups cold water. Stud whole onion with cloves and add to beans. Add carrot, bay leaf, thyme and 2 cloves peeled garlic. Cover and simmer very gently until beans are tender, about 1 to 1 1/2 hours.
  • Remove carrot, onion and garlic from beans and discard. Set pot aside.
  • Season shanks with salt. Heat duck fat in casserole or Dutch oven and brown meat on all sides. Remove from pan with slotted spoon; set aside. Add chopped onions, chopped garlic and tomato paste to pan, mixing well. Return shanks to pan and fit saucisson, salt pork and bacon around them. Pour beans and their liquid over. Cover partway and cook over low heat for 1 hour.
  • Heat oven to 400 degrees. Remove meats from beans. Discard salt pork. Cut lamb and bacon into chunks and slice saucisson into 6 thick pieces. Season well with pepper. Season beans with salt as needed.
  • Using slotted spoon, remove half the beans from the casserole. Arrange meats over beans remaining in pan. Spread remaining beans over the meats.
  • Cover casserole and bake 1 1/2 hours. Uncover casserole, raise oven setting to 450 degrees and cook until a crust forms on top of the beans, about 20 minutes.

Jennifer Wilber
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Lamb cassoulet is a hearty and flavorful stew that is perfect for a cold winter night. The lamb is slow-cooked until it is fall-off-the-bone tender, and the beans are creamy and delicious. The sauce is rich and flavorful, with a hint of spice. I high


Kristen Lynch
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This dish was a bit too bland for my taste. I would recommend adding more salt and pepper to the lamb before cooking.


MD: Arif Hasan Faruk
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This was my first time making lamb cassoulet, and I was really impressed with how easy it was to make. The recipe was very clear and easy to follow, and the dish turned out great. The lamb was tender and flavorful, and the beans were creamy and delic


John Calhoon
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This was a great recipe! I made it for my family and they loved it. The lamb was tender and flavorful, and the beans were cooked perfectly. The sauce was also very flavorful. I would definitely make this again.


KingDavis gh
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This was my first time making lamb cassoulet, and it was a huge hit! The lamb was so tender and the beans were creamy and flavorful. The sauce was also very flavorful, with just the right amount of spice. I highly recommend this recipe!


Tareq's Wonder
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This was a great recipe! The lamb was so tender and the beans were creamy and flavorful. The sauce was also very rich and flavorful. I would definitely recommend this recipe to anyone who loves lamb cassoulet.


Honey Butt
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I made this for my family and they loved it! The lamb was so tender and the beans were cooked perfectly. The sauce was also very flavorful. I would definitely make this again.


AINUL ISLAM
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This dish was a bit too bland for my taste. I would recommend adding more salt and pepper to the lamb before cooking.


jackson mundy miller woods bush
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This was my first time making lamb cassoulet, and I was really impressed with how easy it was to make. The recipe was very clear and easy to follow, and the dish turned out great. The lamb was tender and flavorful, and the beans were creamy and delic


Kashav Kumar
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This was a great recipe! The lamb was fall-off-the-bone tender and the beans were creamy and flavorful. The sauce was also very rich and flavorful. I would definitely recommend this recipe to anyone who loves lamb cassoulet.


Katie Bayrack
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I've tried a lot of lamb cassoulet recipes, but this one is by far the best. The lamb is so tender and the beans are cooked perfectly. The sauce is also very flavorful, with just the right amount of spice. I highly recommend this recipe!


zymer rexhepi
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This lamb cassoulet is a keeper! It's so easy to make and it's always a crowd-pleaser. I love the way the lamb and beans cook together and the sauce is so flavorful. I always serve it with a crusty bread to soak up all the delicious sauce.


Taki Khan
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This was a bit too heavy for my taste. The lamb was fatty and the beans were mushy. I would not recommend this recipe.


ahmad rababah
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I made this for a dinner party and it was a huge hit! Everyone loved it. The lamb was so tender and the beans were creamy and flavorful. I would definitely make this again.


Sophia Orellana
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The lamb cassoulet was delicious! The lamb was so tender and the sauce was rich and flavorful. The beans were also cooked perfectly. I would definitely recommend this recipe.


Luyimbaazi Daniel
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This was my first time making cassoulet, and it turned out great! I followed the recipe exactly and it was perfect. The lamb was fall-off-the-bone tender and the beans were creamy and flavorful. I will definitely be making this again!


Anaya Sheraz
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This dish was a bit too salty for my taste, but otherwise it was very good. The lamb was tender and the beans were creamy. I would recommend using less salt next time.


RAISSA BITI
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I've made this lamb cassoulet a few times now, and it's always a hit. It's hearty and comforting, and the flavors are amazing. I especially love the crispy breadcrumb topping.


Bethany Francis
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This lamb cassoulet is incredible! The lamb is so tender and flavorful, and the beans are perfectly cooked. I love the addition of the sausage and vegetables, which add so much flavor and texture to the dish. I will definitely be making this again!