Recipe Lamb shank cassoulet : Practical and Delicious

Recipe Lamb shank cassoulet : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lamb shank cassoulet. You are currently reading Recipe Lamb shank cassoulet : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Lamb shank cassoulet requires 05m, cook 3h 45m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

16 Ingredients

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  1/4 cup (60ml) olive oil, plus extra to fry
  
  
  


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  4 lamb shanks, French-trimmed
  
  
  


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  50g pancetta or speck, cut into strips
  
  
  


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  2 onions, thinly sliced
  
  
  


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  2 garlic cloves, chopped
  
  
  


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  2 tsp chopped rosemary leaves
  
  
  


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  2 tbsp tomato paste
  
  
  


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  2 bay leaves
  
  
  


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  4 thyme sprigs, plus 1 tbsp chopped leaves
  
  
  


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  1 cup (250ml) dry white wine
  
  
  


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  1L (4 cups) lamb stock (see note) or Massel chicken style liquid stock
  
  
  


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  4 Toulouse sausages (see note)
  
  
  


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  2 x 400g cans cannellini beans, drained, rinsed
  
  
  


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  30g unsalted butter
  
  
  


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  1 cup (70g) fresh breadcrumbs
  
  
  


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  2 tbsp chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 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.
  
  
  


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  Step 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.)
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  

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