Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1/4 cup (60ml) olive oil, plus extra to fry

  3. 4 lamb shanks, French-trimmed

  4. 50g pancetta or speck, cut into strips

  5. 2 onions, thinly sliced

  6. 2 garlic cloves, chopped

  7. 2 tsp chopped rosemary leaves

  8. 2 tbs tomato paste

  9. 2 bay leaves

  10. 4 thyme sprigs, plus

  11. 1 tbs chopped leaves

  12. 1 cup (250ml) dry white wine

  13. 1L (4 cups) lamb (see note) or chicken stock

  14. 4 Toulouse sausages (see note)

  15. 2 x 400g cans cannellini beans, drained, rinsed

  16. 30g unsalted butter

  17. 1 cup (70g) fresh breadcrumbs

  18. 2 tbs chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat 2 tbs 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.


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