Start a Cassoulet
with a Lamb bone!

Part 3 in a series

This is a great way to start a base for a very flavorful Cassoulet.


A leg of lamb bone, canola oil, garlic, celery, leg of lamb meat, carrots, cannellini beans, water and garlic sausage. I also try to make use of any pan or cutting board juices.

Seasonings - Rick's Chef Salt, thyme, parsley, salt, fresh ground pepper.

To make:

Start heating a small amount of canola oil, then add; chopped garlic, diced celery, diced carrots, parsley and thyme. Cook a bit then add the lamb bone, the cannellini beans and any pan juices (watch video below) and water. Bring to a boil then simmer till beans are done (about an hour to an hour and a half.)

Taste and adjust seasoning and a little more water if needed. Store till ready to make a Cassoulet

To finish the cassoulet, I like to bake it and "turn" it a few times. Put it in a baking dish, with any cooked lamb, duck or sausage meat you'd like to add, then brown it and "turn it" by mixing the crusty top back into the dish. Bake it again, turn it again and repeat until you have it as cooked as you like it. On the final turn add some confit on top and brown it once more. See Heating a Cassoulet for a visual.

End Note

I may get flack from some for using carrots in a cassoulet (some do, most don't) to keep it more traditional, use leeks instead. Also, some like to add tomatoes!

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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