LAMB CASSOULET
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
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.
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Jasmine Lee
[email protected]I'm allergic to beans. Can I leave them out of the recipe?
Michael Rubin
[email protected]This recipe seems very complicated. Is there a simpler version that I could try?
sukh gill
[email protected]I'm not a big fan of lamb, but this recipe sounds really good. I might try it with chicken or beef instead.
Muhammad Aatif
[email protected]This recipe looks delicious, but I don't have all of the ingredients. Can I substitute something else?
Seleisha Tania
[email protected]I tried this recipe, but the lamb was tough and the beans were undercooked.
Chad Phillips
[email protected]The lamb cassoulet was a bit too salty for my taste, but otherwise it was very good.
Mayowa Akintunde
[email protected]This is now my go-to recipe for lamb cassoulet. It's always a hit with my family and friends.
Anfal Shabbir
[email protected]Yum!
MALIK SAIF.UR.REHMAN
[email protected]This was my first time making lamb cassoulet, and it was a huge success! The dish was incredibly flavorful, and the lamb was cooked perfectly. I will definitely be making this again.
Mohammad Bux Soomro
[email protected]The lamb cassoulet turned out amazing! The lamb was tender and juicy, and the beans and vegetables were perfectly cooked. I loved the crispy breadcrumb topping as well.
Shafeeq Ahmad
[email protected]This recipe was a bit more involved than I expected, but the results were worth it. The lamb cassoulet was incredibly flavorful and satisfying. I especially liked the addition of the herbs and spices.
Mahad G
[email protected]A stunning dish that truly showcases the flavors of lamb. The combination of beans, sausage, and vegetables was perfectly balanced, and the lamb was cooked to perfection. Highly recommend!
Khadim Afridi
[email protected]This lamb cassoulet was an absolute delight! The flavors were incredibly rich and complex, with the lamb falling apart perfectly. I especially loved the crispy breadcrumb topping, which added a nice textural contrast.