Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 lb dried white beans, soaked overnight
- 1 fennel bulb, thinly sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups canned diced tomatoes
- 2 cups chicken broth
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot, heat olive oil over medium-high heat. Add lamb and cook until browned on all sides. Remove lamb from pot and set aside.
3. In the same pot, add onion and fennel. Cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute.
5. Add tomato paste, diced tomatoes, chicken broth, bay leaves, thyme, salt, and pepper. Stir to combine.
6. Add soaked white beans and stir to combine.
7. Add lamb back to the pot and stir to combine.
8. Cover the pot with a lid and transfer to the oven.
9. Bake for 2 hours, or until lamb is tender and beans are cooked through.
10. Remove from oven and let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
Serves 6-8
Nutritional information:
Calories per serving: 450
Fat per serving: 12g
Carbohydrates per serving: 50g
Protein per serving: 38g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Fennel can be substituted with celery or leeks.
- Dried white beans can be substituted with canned white beans.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use lamb shanks instead of lamb shoulder for a different texture.
- Add a splash of red wine for extra flavor.
Tips and tricks:
- Soak the white beans overnight to reduce cooking time.
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a Dutch oven or oven-safe pot with a lid to ensure even cooking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for family-style serving.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crusty baguette and a green salad.
Suggested side dishes:
Roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the beans are still hard after 2 hours of cooking, add more chicken broth and continue cooking until tender.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cassoulet is a traditional French dish that originated in the southwestern region of France.
Flavor profiles:
This dish is savory and hearty, with a rich tomato-based sauce and tender pieces of lamb.
Serving suggestions:
Serve with a glass of red wine for a classic French meal.
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Region: French