with a Lamb bone!
Part 3 in a series
is a great way to start a base for a very flavorful Cassoulet.
leg of lamb bone, canola oil, garlic, celery, leg of lamb meat,
cannellini beans, water and garlic sausage.
I also try to make use of any pan or cutting board juices.
Chef Salt, thyme, parsley, salt, fresh ground pepper.
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.)
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
sausage meat you'd like to add, then brown it and "turn
mixing the crusty top back into the dish. Bake
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.
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!