A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Winter food: Cassoulet from the Big Food Manual

This is what John makes when we can not kid ourselves anymore-- winter's really here.

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When it becomes obvious that Winter is upon us, no matter where we are, I make this.

CASSOULET

6 servings

1 C dried small white beans (e.g., Navy)
3 ½ C water
6 slices bacon, cut into 1-inch squares
1 large white onion, chopped fine
1 medium carrot, peeled and diced
2 cloves garlic, minced or pressed
1 tsp dried thyme (leaves)
¼ tsp white pepper
1 8 oz can tomato sauce
1 bay leaf
1 1 ¼ - 1 ½ lb lamb shank, bone-in
1 lb cooked sausage, chunked (bite-size—choose creatively)
3 slices bread, toasted, buttered, and cubed (for topping)

Combine beans and water in a 2 quart saucepan. Bring to boil, boiling briskly for 2 minutes. Remove from heat, cover, and let stand 1 hour. Pre-heat oven to 350o. Fry bacon until lightly browned and drain, discarding drippings. In a deep 3-4 quart casserole dish, combine beans and their cooking liquid, bacon, onion, carrot, garlic, thyme, pepper, and tomato sauce. Insert bay leaf and lamb shank in center, covering with other ingredients in casserole. Bake, covered, about 3 hours or until beans and lamb are tender. Remove lamb shank and recover casserole. When lamb is cool enough to handle, remove meat from bone, dice meat (bite-sized), and stir meat into casserole. Stir in sausage chunks. Top with diced bread. Return casserole to oven, uncovered, and cook 30-40 minutes longer or until sausage is hot and bread cubes are crispy and browned

oh my. i want some!

And the kitchen smells soooo good when this is baking!!