Lamb shank cassoulet from Dinner in French: My Recipes by Way of France (page 217) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb shanks marinate and beans soak at least 4 hours up to overnight. Can substitute additional chicken stock for lamb stock, pork sausages or turkey sausages for lamb sausages, and canned crushed tomatoes for canned tomato purée.

  • tarae1204 on October 05, 2021

    This recipe can be stretched out over multiple days, or completed in one day with adequate marinating time. The prep is extensive but benefits from a proper mise en place. Salt is added to various pots at various stages. Don’t over salt! Follow the salt directions carefully and err on slightly less rather than slightly more, because at end you reduce the wine-broth, and you can risk the end result being too salty. This is a delicious and abundant cassoulet.

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