Cassoulet

Name: Cassoulet
Ingredients: 2 duck legs; 4 sausages preferably Toulouse; 2 shanks lamb shoulder; 6 smoked streaky bacon rashers, cut into half-inch long pieces; 1 onion large, finely chopped; 2 sticks celery finely chopped; 2 carrots finely chopped; 4 cloves garlic finely chopped or crushed; 1 tomato puree generous tbsp; 1/2 bottle dry white wine; 2 3/4 cups beans canellini; 1 3/8 cups flageolet beans; 1 1/4 pounds haricot beans; 2 1/8 cups vegetable stock good; 6 fresh thyme springs; parsley finely chopped, optional; olive oil for frying

17 ingredients

10 steps

Ingredients

2 duck legs
4 sausages preferably Toulouse
2 shanks lamb shoulder
6 smoked streaky bacon rashers, cut into half-inch long pieces
1 onion large, finely chopped
2 sticks celery finely chopped
2 carrots finely chopped
4 cloves garlic finely chopped or crushed
1 tomato puree generous tbsp
1/2 bottle dry white wine
2 3/4 cups beans canellini
1 3/8 cups flageolet beans
1 1/4 pounds haricot beans
2 1/8 cups vegetable stock good
6 fresh thyme springs
parsley finely chopped, optional
olive oil for frying

Directions

1

1. Add some olive oil to a large hob-proof casserole or other large pot. Put on a high heat until very hot.
2

2. Brown the duck legs, sausages and lamb shanks in the hot pan. Once brown on all sides, remove all the meat and reserve.
3

3. Turn down the heat slightly and add the bacon, onions, celery and carrots.
4

4. Cook for about 5 minutes, stirring frequently, until the bacon is cooked and the vegetables softened.
5

5. Add the tomato puree, mix well and cook for 2 minutes, stirring constantly.
6

6. Turn up the heat, add the wine and deglaze the pot well, scraping any brownings from the bottom with a wooden spoon - reduce the liquid by about two thirds.
7

7. Reduce the heat to low, add the beans, stock and thyme. Return the browned meats to the pan and then cover.
8

8. Cook for an hour and a half, stirring occasionally.
9

9. Remove the lid and cook for a further hour or until only a little liquid remains.
10

10. Before serving, remove the duck legs and shanks and take the meat off the bone in little chunks. It should be very tender. Return to the pan to warm through. Check the seasoning, add the parsley if desired and serve.