You are here

Comforting Cassoulet Style Stew

Everton.Stonehead's picture
  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)
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)