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This lamb shank cassoulet slow-braises meaty lamb with creamy Great Northern beans for a deeply savory, satisfying meal. The lamb shanks cook with aromatics and beans, building rich depth as everything simmers together. After a few hours in the oven, the lamb turns tender and the beans soak up every bit of flavor for a hearty, French-style cassoulet.
Here’s Why This Lamb Cassoulet Recipe Works
Bone-in lamb brings deep flavor: The shanks slowly release richness from the bones and connective tissue, enriching the entire pot.
Fennel brightens the base: It keeps things fresh and aromatic without overpowering the lamb.
Oven braising = no babysitting: A Dutch oven and low oven temp do the hard work while you do literally anything else.
Beans become part of the sauce: As they cook, they absorb the braising liquid and thicken the cassoulet naturally.
If you enjoy this lamb shank cassoulet, you’ll love my lamb osso buco too. It has the same slow-braised richness but with a brighter, tomato-forward sauce.
Recipe Tips
Salt your soak: Brining the beans overnight seasons them from within and keeps them creamy, and prevents them from getting blown-out.
Brown the lamb: A deep sear builds rich flavor. Don’t crowd the pan or rush it.
Heavy pot, tight lid: A well-sealed Dutch oven traps moisture and keeps the heat even.
Tuck in the shanks: Nestle the lamb into the beans for even cooking and extra juiciness.
Skim before serving: A quick pass with a spoon lifts excess fat and leaves you with a cleaner, silkier broth.
Deglaze the pan: Scrape up every browned bit after searing; that’s pure flavor going back into the pot.
Let the wine reduce: Give it a minute or two to cook off and concentrate before adding the broth.
Rest before serving: Let the cassoulet sit for a few minutes off heat so the beans and broth settle into a silky, unified texture.
And if you’re into slow-cooked lamb dishes, try my lamb ragu or my wine braised lamb shanks.
Ingredient Notes
Lamb Shanks: Meaty, bone-in shanks bring big flavor and create the rich base of the cassoulet.
Great Northern Beans: Their creamy texture holds up beautifully during the long braise and absorbs all the aromatics. For the best results, choose beans that are not overly old so they cook evenly and stay tender.
Dry White Wine: Brightens the broth and balances the richness of the lamb. If you want an alcohol free recipe, swap it for extra chicken broth.
Lamb Cassoulet
This cassoulet is all about rich lamb, tender beans, and a broth packed with fennel, herbs, and wine. As it cooks, the beans thicken the pot and the shanks turn beautifully tender, making it the kind of dish that fits right into a slow, comforting family dinner.
If you’re looking for another cozy, slow-simmered dish, my lamb stew has the same rustic comfort.
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Lamb Shank Cassoulet
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Ingredients
The Lamb Shank Cassoulet:
- 1 pound dry Great Northern beans
- 1 tablespoon salt
- 2 meaty lamb shanks, about 2-½ pounds
- Salt and pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 stalks celery, sliced (each about 8-inches long)
- 1 fennel bulb, chopped
- 4 garlic cloves, finely chopped
- ¼ cup water
- 3 tablespoons tomato paste
- 2 tablespoons Fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2-3 bay leaves
- 1 cup dry white wine
- 4 cups chicken broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For Garnish
- 2 tablespoons Fresh thyme, for garnish
Instructions
For the Beans:
- Sort and rinse the beans, place in a bowl, add the salt and cover with cold water. Let sit at room temperature overnight. Drain and rinse beans and set aside.
For the Lamb Shank Cassoulet:
- Preheat oven to 300F°
- Using paper towels, pat the lamb shanks dry and season with salt and pepper
- In a large Dutch oven set over medium-high heat, add the olive oil and when it is hot, add the seasoned lamb shanks. Adjust the heat if it begins smoking. When the lamb shanks are brown on all sides transfer them to a plate and reserve.
- Add the onions, celery and fennel to the pan and sautée for 3 minutes, then add the garlic and cook another minute.
- Combine the ¼ cup water and the tomato paste then stir in the thyme, rosemary and bay leaves. Add the white wine and bring to a boil for 1-2 minutes to cook off the alcohol.
- Add the reserved drained beans, chicken broth, salt and pepper. Stir to combine. Place the reserved lamb shanks to the pan, snuggling them down into the beans so they are not laying on top. Cover the pot and bring to a boil, then reduce the heat to medium-low, and cook for 10 minutes.
- Transfer the covered pot to the middle of the oven and bake for 3 to 3-½ hours, turning the lamb shanks halfway through the cooking time. Continue cooking until the lamb shanks are very tender but not falling off the bones.
- Transfer the pan from the oven and remove the lamb shanks to a platter. Cover with foil to stay warm. Skim off any excess fat from the surface of the braising liquid and remove and discard the bay leaves.
To Serve:
- When the lamb shanks are cool enough to handle, remove the bones, grizzle and excess fat. Divide each shank into two-three servings, there should be about three to four ounces of lean lamb per serving.
- Ladle the beans and liquid into warm soup plates, add a portion of lamb to each serving.
- Garnish with thyme leaves and thyme sprigs. Serve with crusty warm bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Making this again but this time I’ve ramped it up to 36 servings!
Always delicious and I use my food sealer and store in the freezer for delicious, ready to go meals for the winter. Yum yum!!
Wow, that’s some serious winter prep! I love that you’re stocking the freezer with it. Thanks so much for coming back to share
Simple easy recipe to make. It came out absolutely delicious and is a keeper to make again!
I’m so glad you enjoyed it! Thanks for the comment.
I’ve made this recipe a few times…it’s my go to for lamb shanks. Love it!
That truly makes my day. Thank you for taking the time to share your feedback. I love knowing it’s a favorite.
Hi Pat. Your recipe looks so good. I am going to make it this week. I was wondering if I can double your recipe
Hello, Yvette! Thanks for your interest in this delicious recipe. I used a large cast iron braiser and as you can see in the photos the pan is completely filled and it would not be large enough for a double recipe. I would suggest using two large Dutch ovens with one recipe in each one. It sounds like you are planning a great dinner party, I would love to hear how it turns out. Thanks again for your question.
It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Hi, Olga….thanks for your comments. This is delish!?
Hi, just wondering how many cups of beans you used because you haven’t listed on the ingredients.
Oh my gosh! Thank you, Saba for catching that error! It wouldn’t be a cassoulet without the beans, ha ha. I added the missing ingredient of 1 pound Great Northern beans to the recipe card. We really appreciate you calling attention to that boo boo. 🙂
Your cassoulet story reminded me of an office party/dinner. At a really nice restaurant I ordered something that came served on polenta. I don’t remember what, I only remember the polenta. One of my co-workers ordered what I ordered and when it arrived she said loudly, “That’s just mush!!” She was so upset with me. I did not tell her to order it and she did not ask me beforehand what is was, she was so mad. I tried to tell her I liked polenta and I did not care it was a humble lowly dish. Anyway…. humble ingredients can be delish. Pinning.
I love it, Madonna….thanks for sharing this great story! Tasting new foods can be such an adventure. Thanks for pining 🙂
I’m a sucker for lamb shanks. This dish with the beans looks so comforting and delicious.
Ha, Ha…thanks, Sabrina, it really is delish 🙂
Love lamb! And the shank is the best cut — so much flavor. Lamb goes great with beans, too (also lentils). Terrific recipe — and so appropriate for our wintry weather!
Thanks, John….Yes, that shank really adds huge flavor to this cassoulet! You never ate a bowl of beans so good! 🙂