Cassoulet

Name: Cassoulet
Ingredients: 4 tablespoons plus 1 teaspoon butter; 2 (6-ounce) veal shanks; 1/2 cup flour; Essence, recipe follows; 1 cup diced onions; 1/2 cup diced celery; 1/2 cup diced carrots; Salt; Freshly ground black pepper; 1 pound white navy beans; 10 cups water; 2 bay leaves; 2 ham hocks, about 4 to 6 ounces each; 1/2 pound andouille sausage links, cut into 4 equal portions; 1/2 pound smoked sausage, cut into 4 portions; 3/4 cup dried fine bread crumbs; 1/2 cup grated Parmesan; 3 tablespoons chopped parsley; 2 tablespoons olive oil; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

27 ingredients

1 steps

Ingredients

4 tablespoons plus 1 teaspoon butter
2 (6-ounce) veal shanks
1/2 cup flour
Essence, recipe follows
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
Salt
Freshly ground black pepper
1 pound white navy beans
10 cups water
2 bay leaves
2 ham hocks, about 4 to 6 ounces each
1/2 pound andouille sausage links, cut into 4 equal portions
1/2 pound smoked sausage, cut into 4 portions
3/4 cup dried fine bread crumbs
1/2 cup grated Parmesan
3 tablespoons chopped parsley
2 tablespoons olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

1

["Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter.", "In a large saucepan, melt the remaining butter.", "Season the veal shanks with Essence.", "Season the flour with Essence.", "Dust shanks with seasoned flour.", "Sear the shanks for 3 minutes on each side, or until golden.", "Remove from the pan and set aside.", "Add the onions, celery, and carrots.", "Season with salt and pepper.", "Saute for 3 to 4 minutes, or until slightly wilted.", "Add the beans, water, ham hocks, shanks and bay leaves and bring to a boil.", "Season with salt and pepper.", "Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours.", "Add the sausages and cook for 30 minutes.", "Reseason the mixture if necessary.", "Remove the ham hocks and shanks.", "After the meat has cooled, using a fork, shred the meat into small pieces.", "Add the shredded meat to the bean mixture.", "Pour the mixture into the prepared pan.", "For the Gratine, in a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil.", "Season with salt and pepper.", "Mix well.", "When the bean-meat mixture is cooked, spoon the grantine` evenly over the top and bake for 10 minutes or until lightly browned.", "Serve warm.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from \"New New Orleans Cooking\""