French Lamb Cassoulet
A hearty French dish made with lamb, beans, and a richly flavored broth. A classic recipe that's sure to become a favorite.
Ingredients
- ●500g lamb shoulderAsk for bone-in, or use boneless if preferred
- ●250g cannellini beansCanned or cooked from scratch
- ●200g pork sausageFrench-style sausage, such as Toulouse
- ●2 onionMedium-sized
- ●2 carrotMedium-sized
- ●3 cloves garlicMinced
- ●50g tomato pasteConcentrated
- ●250ml white wineDry
- ●500ml beef brothHomemade or store-bought
- ●100g tartifletteSliced
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Brown the lamb shoulder in a large Dutch oven over medium-high heat.
- 3
Remove the lamb, then cook the pork sausage in the same pot until browned.
- 4
Add the onion, carrot, and garlic to the pot, cooking until the vegetables are softened.
- 5
Add the tomato paste, white wine, and beef broth to the pot, stirring to combine.
- 6
Return the lamb shoulder to the pot, then cover with a lid.
- 7
Transfer the pot to the preheated oven and braise for 2 hours, or until the lamb is tender.
- 8
Add the cannellini beans and tartiflette to the pot, then continue baking for an additional 30 minutes.
- 9
Serve the cassoulet hot, garnished with fresh thyme if desired.