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Lamb and White Bean Cassoulet
about 1.5kg boneless lamb shoulder, or 6 lamb drums or shanks salt and ground black pepper, to taste 3 x 400g cans butter beans or 4½ cups cooked white beans, rinsed and drained 400g can cherry or chopped tomatoes 320g can artichoke hearts, drained, or 6-8 cooked small artichoke hearts, halved (optional) 2 cups chicken stock 1 cup white wine 6 pickling onions or shallots, peeled and halved crosswise 3 cloves garlic, finely crushed 2 bay leaves 2 stalks celery, cut into thin batons about 6cm long finely grated zest of 1 lemon 2 tsp thyme leaves 2 cups fresh or frozen peas
© Annabel Langbein Media
Preheat oven to 220°C fanbake. Place lamb in a large roasting dish that will hold it snugly in a single layer. Season well then roast until lightly browned (about 45 minutes).
Remove dish from oven and reduce oven temperature to 160°C. Lift out the lamb and set aside. Drain fat and discard. Return lamb to dish, add all other ingredients except peas, cover dish tightly (use tinfoil if you do not have a lid) and cook until tender (about 2½ hours).
Ten minutes before serving, place peas in a bowl and cover with boiling water. Allow to stand for 2 minutes then drain and add to the cassoulet.
Prepare this dish a day ahead to allow the flavours to develop, just bring it back to a boil in a pot before adding the peas. It also freezes well.
Replace the lamb with pork shoulder, rabbit legs or bone-in chicken thigh quarters.
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