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
- 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.
- 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.
- Add the diced onion, minced garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- 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.
- 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.
- 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.
- Preheat the oven to 350°F (175°C).
- Mix the bread crumbs, melted butter, chopped parsley, and minced garlic in a small bowl to make the topping.
- 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.
- Transfer the pot to the preheated oven and bake for 30 minutes or until the breadcrumb topping is golden and crispy.
- Remove the cassoulet from the oven and let it rest for a few minutes. Sprinkle with additional chopped fresh parsley for garnish before serving.
- Serve the Cassoulet d’Agneau hot and enjoy this delicious and hearty dish with crusty bread or a simple green salad on the side.