Lamb shank cassoulet recipe
Gordon Ramsay's lamb shank cassoulet recipe is a perfect winter warmer. Packed with herbs, plus plenty of flavour from smoked bacon and herby sausages.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Dutch oven
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Skillet
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Colander
- Can opener
- Parchment paper
- Aluminum foil
- Serving platter
- Plate
- Spoon
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
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