LAMB SHANK CASSOULET

LAMB SHANK CASSOULET

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

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

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.