French Lamb Cassoulet
A hearty French dish made with lamb, beans, and rich flavors.
Ingredients
- ●1 (1.5-2 kg) Lamb shoulderbone-in, cut into 2-inch pieces
- ●1 cup Dried white beans (cannellini or Great Northern)soaked overnight and drained
- ●2 tbsp Cassoulet spice blendor substitute with a combination of thyme, rosemary, and bay leaves
- ●3 cloves Garlicminced
- ●2 tbsp Olive oilfor browning the lamb
- ●1 cup Red wine (Merlot or Cabernet Sauvignon)for braising the lamb
- ●2 cups Chicken brothfor braising the lamb
- ●2 tbsp Tomato pastefor added depth
- ●2 tbsp Mince lamb's tongue (optional)for added flavor (if desired)
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb with cassoulet spice blend, salt, and pepper.
- 3
Heat olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb pieces until browned on all sides, then remove from the pot and set aside.
- 5
Reduce heat to medium and sauté the minced garlic until fragrant.
- 6
Add the red wine to the pot, scraping up any browned bits from the bottom.
- 7
Add the chicken broth, tomato paste, and browned lamb back to the pot.
- 8
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- 9
Braise the lamb for 2-3 hours, or until tender and falling apart.
- 10
Meanwhile, cook the soaked and drained white beans in a separate pot until tender.
- 11
To assemble the cassoulet, create a layer of beans in the bottom of a large baking dish.
- 12
Add a layer of lamb on top of the beans, then repeat the process until all ingredients are used, finishing with a layer of beans on top.
- 13
Bake the cassoulet in the preheated oven for an additional 30-40 minutes, or until the top is golden brown and crispy.