Lamb Shank Cassoulet
This Redman family favourite recipe is the perfect comfort dish for a cool winter night.
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 or chicken stock
4 Toulouse sausages
2 x 400g cans cannellini beans, drained, rinsed
30g unsalted butter
1 cup (70g) fresh breadcrumbs
2 tablespoons chopped flat-leaf parsley
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 2.5-3 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.
Recipe and image courtesy of Delicious