Lamb Shank Cassoulet

Instructions:

1. Soak the beans: Soak the dried white beans in cold water for at least 12 hours.
2. Brown the lamb shanks: Brown the lamb shanks in a Dutch oven with olive oil. Season with salt and pepper. Remove from the pot and set aside.
3. Sauté the vegetables: In the same pot, sauté the onions and garlic until translucent. Add the carrots and sauté for a few minutes more.
4. Make the broth: Add the bay leaves, thyme, Toulouse sausages (if using), bouquet garni, white wine, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer covered for 1 hour.
5. Add the beans: Drain the soaked beans and add them to the pot. Simmer covered for about 1 hour 30 minutes, or until the beans are tender and the sauce has thickened.
6. Finish: Return the lamb shanks to the pot and heat through. Season with salt and pepper to taste.

Tips:

• Bean choice: Traditionally, Tarbais beans are used for cassoulet, but other varieties of white beans can also be used.
• Cooking time: Cassoulet requires patience and slow cooking. The longer it simmers, the better it will be.
• Serving: Cassoulet is traditionally served in a large earthenware pot.
• Accompaniments: Cassoulet can be served with grilled bread or fresh sausages.

Additional notes:

• For a richer flavor, you can add a few smoked bacon strips to your cassoulet.
• You can customize this recipe by adding other seasonal vegetables or herbs.
• For a visual presentation, you can refer to similar recipes online or in cookbooks.

Enjoy your delicious Lamb Shank Cassoulet!