Comforting Cassoulet Style Stew
|Dry navy beans||1 Pound|
|Lamb shank||1 1⁄2 Pound (1 Meaty Shank, 1 To 1 1/2 Pound)|
|Olive oil/Cooking oil||1 Tablespoon|
|Chopped celery with leaves||2 Cup (32 tbs)|
|Unpeeled potatoes||2 Medium, coarsely chopped|
|Coarsely chopped carrot||3⁄4 Cup (12 tbs)|
|Chopped parsnip||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Water||7 Cup (112 tbs)|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Dry black eyed peas||1 1⁄4 Cup (20 tbs), rinsed and drained|
|Dry red wine/Beef broth||1⁄2 Cup (8 tbs)|
|Canned diced tomatoes||28 Ounce (1 Can)|
|Snipped fresh thyme||2 Tablespoon|
|Snipped fresh rosemary||1 Tablespoon|
1. Rinse beans. In a saucepan combine the 6 cups water and the beans. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. In an 8- to 10-quart pot brown lamb shank in hot oil. Add celery, potatoes, carrot, parsnip, and garlic. Cook over medium-high heat for 5 minutes, stirring frequently. Add the 7 cups water, mushrooms, black-eyed peas, wine or broth, salt, pepper, and soaked beans. Bring to boiling; reduce heat. Simmer, covered, about 1 1/2 hours or till the beans and peas are tender. Remove shank; let cool.
3. Add the tomatoes, thyme, and snipped rosemary to beans. Remove meat from shank; chop meat and add to stew. Simmer, covered, for 15 minutes more. To serve, ladle stew into bowls. If desired, garnish stew with fresh rosemary sprigs.