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French style Cassoulet

Budget.Gourmet's picture
Ingredients
  Dried pea beans 1 Pound
  Water 6 Cup (96 tbs)
  Salt 1 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Carrots 2 , diced
  Onions 4 Medium, each studded with 1 whole clove
  Clove 1
  Parsley sprigs 1
  Bay leaf 1
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Salt pork slice 3
  Lamb shanks 2
  Sliced celery 1 Cup (16 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Kielbasa 1 (Polish Ring Sausage)
Directions

1. Pick over and wash beans. Put beans and water in a heavy kettle. Bring to boiling; remove from heat. Let stand 1 hour.
2. Add salt, garlic, carrots, onions, parsley, bay leaf, thyme and salt pork to beans. Cover; bring to boiling. Lower heat; simmer 1 hour.
3. Add lamb shanks, celery, tomato sauce, wine and sausage. Simmer 1 hour and 30 minutes longer, or until meats are tender. Remove meat from lamb shanks; skin and slice sausage; remove bay leaf. Return meats to beans. Simmer, uncovered, to thicken, if necessary. Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Lamb
Cook Time: 
150 Minutes
Servings: 
4

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French Style Cassoulet Recipe