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Lamb shank Cassoulet


  • The day before serving, soak the haricot beans in cold water. 
  • The next day, preheat the oven to 160°C fan forced (180°C normal). 
  • Heat a little oil in a large heavy-bottomed casserole (or pot that can go into the oven) and brown the lamb all over, in batches if necessary. Remove. 
  • Add a little fresh oil to the casserole, if needed, and gently sauté the carrot, onions, garlic, celery and chopped rosemary until tender, stirring now and again. 
  • Then add the white wine, tomatoes, 3 cups stock, seasonings, thyme, bay leaves and drained haricot beans with the lamb in one layer, adding more stock to cover if needed. Cover and cook in the oven for about 1½-2 hours until the shanks are very tender. 
  • To make the topping, melt the butter in a pan and fry the fresh breadcrumbs, stirring now and again. Then add the parsley and mix well. 
  • Arrange the shanks in a large serving dish (or individual plates), spoon plenty of the sauce over and scatter the crumbs on top. Serve with a crisp green salad on the side. 
  • nb.  The Cassoulet can be cooked over a medium heat on the stove, if you prefer.


  • 1½ cups dried haricot beans
  • olive oil
  • 8-10 French trimmed lamb shanks
  • 1 medium carrot, diced
  • 2 onions, finely sliced
  • 3 garlic cloves, crushed
  • 2 celery stalks, diced
  • 2 tspn chopped fresh rosemary
  • 1 cup dry white wine
  • 1 can diced tomatoes
  • 3-4 cups chicken stock
  • sea salt & freshly ground pepper
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 3 tbsp butter
  • 1 cup fresh breadcrumbs
  • 2 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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