American Lamb Shoulder Cassoulet

    

February 23, 2016

Chef Joachim Buchner, CMC

  • Cook: 20 mins
  • Yields: 6 servings

Ingredients

Lamb Shoulder

2 lbs American Lamb shoulder, boneless, cubed

To taste Salt and pepper

2 ounces Oil or lard

2 Onions, small diced

1/4 cup Diced celery

1/4 cup Diced leek

1/4 cup Diced carrot

2 Garlic cloves

1 tbsp Tomato paste

1 Sprig Thyme

1 Sprig Marjoram

White Beans

1 lb Dried white beans

1 tbsp Salt

1 1/2 quarts Vegetable broth

1 small Onion, whole

1 Bay leaf

2 Cloves

2 Garlic cloves, sliced

10 ounces Lean smoked bacon

2 American Lamb sausages (optional)

4 cups Fresh bread crumbs

Directions

1Wash and soak beans overnight. Rinse beans; cook over low heat with salt and vegetable stock for 15 minutes. Add onion, bay leaf, cloves, garlic, bacon and lamb sausage. Simmer until tender. Reserve.

2Season lamb cubes with salt and pepper. In a heavy braising pot, heat the oil and sear the lamb cubes on all sides. Add diced vegetables and tomato paste. Add the cooking liquid from the beans; season with thyme and marjoram. Braise until meat is tender.

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