Catalan-style shoulder of lamb with garlic and white beans (Épaule d'agneau à la Catalane (en pistache)) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 322) by Paula Wolfert

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

    Can substitute ventrèche for pancetta, and this book's "Toulouse sausages (Saucisses de Toulouse)" for garlic sausages.

  • booth.smets on January 20, 2014

    aka Cassoulet

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