Lamb Shank Cassoulet

For Lamb Shank Cassoulet we use large meaty lamb shanks and Great Northern beans. They are braised together in a low temperature oven for three hours with a savory mix of vegetables and fresh herbs. While the cassoulet cooks, the beans absorb a fantastic flavor from the juices of the lamb shanks, wine and mix of vegetables.

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Prep Time: 30

Cook Time: 3 45

Total Time: 4 15

Servings: servings

Calories: 532kcal

Author: Pat Nyswonger

Ingredients

The Lamb Shank Cassoulet:

1 pound dry Great Northern beans
1 tablespoon table salt
2 meaty lamb shanks about 2-½ pounds
Salt and pepper
2 tablespoons olive oil
1 large onion chopped
3 celery stalks sliced (each about 8-inches long)
1 medium fennel bulb chopped
4 garlic cloves finely chopped
¼ cup water
3 tablespoons tomato paste
2 tablespoons fresh thyme leaves
1 tablespoon chopped rosemary
2-3 dry bay leaves
1 cup dry white wine
4 cups chicken broth
1 teaspoon salt
¼ teaspoon pepper

For Garnish

2 tablespoons thyme leaves for garnish
Thyme sprigs 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.