Name: American Lamb Shoulder Cassoulet
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 American Lamb shoulder, boneless, cubed; Salt and pepper; 2 Oil or lard; 2 Onions, small diced; 0.25 cup Diced celery; 0.25 cup Diced leek; 0.25 cup Diced carrot; 2 Garlic cloves; 1 tbsp Tomato paste; 1 Sprig Thyme; 1 Sprig Marjoram; 1 lb Dried white beans; 1 tbsp Salt; 1.50 Vegetable broth; 1 Onion, whole; 1 Bay leaf; 2 Cloves; 2 Garlic cloves, sliced; 10 Lean smoked bacon; 2 American Lamb sausages (optional); 4 Fresh bread crumbs

CategoryLamb ShoulderCuisineAmerican

This casserole is easy to make and perfect to delight guests with at dinner parties.
Chef Joachim Buchner, CMC

Yields1 Serving

Cook Time20 mins

Lamb Shoulder

2 American Lamb shoulder, boneless, cubed

Salt and pepper

2 Oil or lard

2 Onions, small diced

0.25 cup Diced celery

0.25 cup Diced leek

0.25 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

1.50 Vegetable broth

1 Onion, whole

1 Bay leaf

2 Cloves

2 Garlic cloves, sliced

10 Lean smoked bacon

2 American Lamb sausages (optional)

4 Fresh bread crumbs

Wash 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.

Season 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.

Ingredients