Lamb Shank Cassoulet
- 4 Lamb Shanks Each Weighing Approximately a Half of a pound
- 3 tbsps Olive Oil
- 1/2 cup Chopped Bacon
- 2 Large Spanish Onions, Chopped
- 6 Cloves of Garlic
- 2 tbsps Tomato Paste
- 1 tbsp Fresh Thyme
- 2 Bay Leaves
- 1/2 cup Corner 103 2014 Malbec
- 4 1/4 cups Chicken Stock
- 2 Cans of Navy Beans
- 1/2 lb Sausage, Diced
- 4 tbsps Butter
- 1/4 cup Seasoned Breadcrumbs
Season the Lamb Shanks.
Heat a thin layer of oil in a heavy pan. Fry lamb over medium heat, on each side until brown. Set aside on a plate.
Add a tablespoon of oil to the pan and add the bacon. Fry until golden.
Add onions and garlic and stir well.
Cover the pan and sweat the onions util translucent.
Remove the lid and add tomato paste, thyme and bay leaves. Stir until combined.
Pour in wine and let boil until it has reduced by 2/3’s.
Pour in stock and bring to a simmer.
Place the lamb in the pan and lower heat and simmer for 3 hours. Make sure the lamb meat is covered with liquid.
Tranfer shanks to a warm platter and cover with foil.
Skim off excess fat, bring to a boil and reduce liquid by half.
Reduce heat to low and add beans and sausage. Simmer until sausage is fully cooked.
Return shanks to the pan to reheat.
Melt butter in a small pan. Add breadcrumbs and salt and pepper to taste.
Stir over mediun heat until breadcrumbs are crisp and remove pan ffrom the heat.
Divide shanks on four plates and spoon beans, sausages and sauce around them.
Sprinkle crispy breadcrumbs over the shanks and serve.