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Slow Cooker Lamb Cassoulet With White Beans And Rosemary
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- #112479
A comforting lamb cassoulet combines slow-cooked lamb shanks and rich white beans, seasoned with garlic and rosemary. Easy to prepare, this dish keeps it simple while still being satisfying.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound dried white beans, soaked in water to cover overnight and drained
1/2 cup extra virgin olive oil
6 meaty lamb shanks, fat trimmed
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 medium onion, coarsely chopped
4 cloves garlic, minced
4 medium carrots, coarsely chopped
4 celery stalks, coarsely chopped
1 tablespoon fresh rosemary leaves, finely chopped
1 can (28 to 32 ounce size) crushed tomatoes with the juice
5 cups chicken broth
3 cups beef broth
1 bay leaf
Topping
1 1/2 cup fresh bread crumbs
1/2 cup freshly grated Parmigiano Reggiano cheese
4 cloves garlic, minced
1/2 cup freshly chopped Italian parsley
directions
Place the beans in the insert of a 5 to 7 quart slow cooker.
Heat the oil in a large skillet over medium high heat. Sprinkle the meat evenly with the salt and pepper. Add as many lamb shanks as will fit in a single layer and brown on all sides. Transfer the browned shanks to the slow cooker insert. Brown any remaining shanks and transfer them to the slow-cooker insert.
Add the onions, garlic, carrots, celery, and rosemary to the same skillet and saute until the vegetables are softened, 5 to 7 minutes. Add the tomatoes and 1 cup of the chicken broth to the skillet and heat, scraping up any browned bits from the bottom of the pan.
Transfer the tomato mixture to the slow cooker insert and stir in the remaining broths, and the bay leaf. Cover and cook on HIGH for 6 to 8 hours or LOW for 10 to 12 hours, until the beans and lamb are tender.
Combine all the ingredients for the topping in a small bowl while the lamb is cooking. Cover and refrigerate.
Uncover the cooker and spoon off any fat on the surface. Taste and adjust with the seasoning. Sprinkle the topping over the cassoulet, cover, and cook on HIGH another 30 minutes.
Serve the cassoulet from the cooker set on warm.
added by
LindaV
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
688 calories, 27 grams fat, 76 grams carbohydrates, 40 grams protein per serving.
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reviews & comments
Haven't tried the recipe yet, but my main concern is putting in tomatoes at the same time as beans. My experience is that the acid from the tomatoes inhibit the beans from cooking properly, so I usually hold tomatoes until halfway through cooking. I will re-post after I have actually tried the recipe.