Lamb shank cassoulet recipe | delicious. magazine

Ingredients

• 4 lamb shanks, each weighing about 350g
• 3 tbsp olive oil
• 50g smoked back bacon, fat trimmed, chopped
• 2 large Spanish onions, thinly sliced
• 3 garlic cloves, chopped
• 2 tbsp tomato purée
• A few sprigs of fresh thyme, plus extra leaves, to serve
• 2 bay leaves
• 250ml dry white wine
• 1 litre lamb or chicken stock
• 2 x 400g cans haricot beans, drained and rinsed
• 4-6 Toulouse sausages (or herby sausages), cut into pieces
• 30g butter, to serve
• 75g fresh breadcrumbs, to serve