Chefs Sylva Senat, Terry White and Matt Buzzelli Aussie lamb shank cassoulet
- Prep time 30Min
- Cook time 2Hr
- Technique Braise, Grill
- Meat Lamb
- Cut Shank
- Serves 24
As concepted by Chefs Sylva Senat, Terry White and Matt Buzzelli at Aussie Beef & Lamb's Chef Immersion in Philadelphia. Recipe has not been tested in our kitchens.
Ingredients
For the lamb shanks:
3/4 cup olive oil
24 Australian Lamb hind shanks (about 1 pound each)
To taste kosher salt
To taste ground black pepper
4 large chopped onions
4 chopped carrots
4 ribs chopped celery
24 cloves smashed garlic
3 quarts Australian Shiraz
1/4 cup tomato paste
4 quarts unsalted chicken stock
8 sprigs fresh thyme
For the beans:
1/2 cup olive oil
8 large finely chopped onions
8 finely chopped carrots
8 ribs finely chopped celery
8 cloves minced garlic
2 quarts cooked cannellini beans
2-1/2 quarts unsalted chicken stock
1/2 cup butter
4 bay leaves
To taste kosher salt
To taste ground black pepper
To garnish:
1/2 cup crispy fried shallots
2 bunches thinly sliced green onions
Method
For the lamb shanks:
- Heat 2 tablespoons oil in 4 large skillets on medium-high heat. Season lamb shanks with salt and pepper. Sear shanks 10-12 min., working in batches and adding additional oil as needed until browned. Set lamb aside. Add vegetables to same skillets, cook 5-7 min. or until translucent.
- Evenly divide tomato paste between skillets. Add wine; simmer while gently scraping fond from bottom of skillet until liquid is reduced by half.
- Evenly divide cooked vegetable mixture between four large high-sided roasting pans.
- Place six seared lamb shanks in each roasting pan. Add 1 quart stock and 2 sprigs fresh thyme to each roasting pan.
- Cover tightly with foil; bake 1-1/2 to 2 hrs. in 325°F standard oven until lamb shanks are tender.
For the beans:
- Heat olive oil in large rondeau on medium-high heat. Add onions, carrots, celery and garlic; cook 4-5 min. until softened. Add beans, broth, butter and bay leaves; bring to a boil. Reduce heat to medium; cook 30 min., stirring occasionally until beans are soft and mixture is creamy. Season to taste with kosher salt and ground black pepper.
- Garnish with crispy fried shallots and green onion before serving.
