Cassoulet d’Agneau Recipe

Here’s a classic recipe for Cassoulet d’Agneau, a hearty French dish made with white beans, lamb shoulder, and sausage. It’s a delicious, slow-cooked stew that’s perfect for chilly days.


For the Cassoulet:

  • 2 lbs lamb shoulder, trimmed and cut into 1-inch cubes
  • 1 lb sausages (such as Toulouse or garlic sausage), sliced into 1-inch rounds
  • 1 lb dried white beans (such as Great Northern or Cannellini), soaked overnight and drained
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 2 tbsp tomato paste
  • 1/2 cup white wine
  • 4 cups chicken or lamb stock
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

For the Topping:

  • 1 cup bread crumbs
  • 2 tbsp butter, melted
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced


  1. Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add the lamb shoulder pieces and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
  2. In the same pot, add the sausages and cook until browned, about 3-4 minutes per side. Remove the sausages from the pot and set aside.
  3. Add the diced onion, minced garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
  4. Stir in the tomato paste, bay leaf, dried thyme, white wine, and chicken or lamb stock. Bring to a boil and then reduce the heat to low.
  5. Add the soaked and drained white beans to the pot. Return the lamb shoulder and sausages to the pot. Season with salt and black pepper to taste.
  6. Cover the pot and simmer the cassoulet over low heat for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
  7. Preheat the oven to 350°F (175°C).
  8. Mix the bread crumbs, melted butter, chopped parsley, and minced garlic in a small bowl to make the topping.
  9. Once the cassoulet is done simmering on the stovetop, remove the bay leaf and discard it. Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
  10. Transfer the pot to the preheated oven and bake for 30 minutes or until the breadcrumb topping is golden and crispy.
  11. Remove the cassoulet from the oven and let it rest for a few minutes. Sprinkle with additional chopped fresh parsley for garnish before serving.
  12. Serve the Cassoulet d’Agneau hot and enjoy this delicious and hearty dish with crusty bread or a simple green salad on the side.

Bon appétit!

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