Frank's Recipes! Cassoulet 2

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Cassoulet 2

2 lb. lamb
4 tablespoon oil
2 tablespoon butter
1 1/2 Cups chopped onions
2 cloves garlic
1/2 Cup tomato puree
1 bay leaf
1/2 tsp. thyme
2 tsp. salt
1/2 Cup white vermouth
2-2 1/2 Cup beef broth
6 Cups fresh shell beans
1 sm. onion
1 strip bacon

Herb Bouquet:
3 sprigs parsley
1 clove garlic
1 bay leaf
1/4 tsp. savory

4 chicken legs and thighs
3/4 lb. smoked or garlic sausage
2 tablespoon parsley
1 Cup fresh bread crumbs (packed)

Cut the lamb into 1 1/2-inch chunks and brown in 2 tablespoon of the oil and 1 tablespoon of the butter; remove from pan. In the same fat, sauté the onions until lightly browned. Chop the garlic and add to pan along with lamb, tomato puree, bay leaf, thyme, 1 tsp. of the salt, vermouth, and enough beef broth to barely cover the meat. Bring the broth to a boil, reduce heat, cover and simmer for 1-1 1/2 hours or until the lamb is tender.

Meanwhile, cover the shell beans with water, bring to a boil, and skim. Halve the onion, and add along with the bacon, herb bouquet, and 1 tsp. salt. Reduce heat and cook gently for 15-20 minutes until the beans are tender, but not soft. Cool in the cooking liquid.

In a large sauté pan, heat the remaining oil and butter. Cut up the chicken pieces so you have 4 leg pieces and 4 thigh pieces. Brown, and set aside. Thickly slice the sausage and, in the same pan, lightly brown. Set aside.

Assemble the cassoulet in a deep, ovenproof 4 quart casserole. Line the bottom of the dish with 1/3 of the beans, 1/3 of the lamb, chicken, and sausage, and cover with 1/2 of the remaining beans. Add remaining meats, then cover with remaining beans. Pour in the braising liquid; it should cover the top layer of beans. (Add some of the bean cooking liquid if you need more liquid.) Chop parsley, mix with bread crumbs, and cover beans. Place in a preheated 400 F oven and bake for 30 minutes. The bread crumbs will have formed a crust, which you should break into the casserole. Reduce the heat to 350 F and bake for another 30 minutes, or until the dish is heated through and bubbly.

Serves: 8

VARIATIONS

NOTE:
If you have refrigerated the assembled dish, add a bit more liquid and simmer it on top of the stove to warm before baking.

Cassoulet is as famous in southern France as paella in Spain, chili in Texas, and clam chowder in New England. Although ingredients vary, depending upon what's available, dried beans and pork form the basis for this country dish.