Braised Lamb Shank with Classic French Butter Bean Cassoulet: A Heartwarming Flavour
- bigboyrecipe2015
- 6 days ago
- 5 min read
The kitchen is a microcosm of life, a sacred space for conversing with ingredients. As the gentle simmering sound fills the pot and the aroma of ingredients slowly blossoms in the air, it’s as if a story of the land and sea is being told. Today, BigBoy wants to share with you a recipe for French braised lamb shank with rustic butter bean Cassoulet. This dish is not just a feast for the taste buds but a tribute to simple ingredients.
What Part of the Lamb is the Shank?
The lamb shank is the lower part of the lamb’s front or hind leg, near the shin, with firm meat rich in sinew and collagen-filled connective tissue. This cut is tough due to the lamb’s daily activity, making it resistant to quick cooking methods like grilling or searing, which can result in a chewy texture. Braising is the shank’s ideal destiny—long, low-temperature cooking softens the sinew and collagen, releasing rich bone marrow essence and transforming the meat into a melt-in-your-mouth texture. During braising, the lamb’s savoury flavour infuses the broth, which in turn enriches the meat, creating a complex, layered taste. This patience is a respect for the ingredient and a commitment to deliciousness.
What is Cassoulet?
Cassoulet is a rustic classic from southern France, named after the “cassole,” a traditional clay pot used for braising, popular in the Languedoc and southwestern regions. Originating in the Middle Ages, it was born from farmers using available ingredients—white beans, mixed vegetables, and small amounts of meat like duck, lamb, or sausages—slowly simmered in a clay pot, turning the ordinary into extraordinary. Cassoulet is more than food; it’s a cultural emblem, carrying the wisdom and gratitude of rural life. Its essence lies in simple ingredients and prolonged slow cooking, infusing every bite with rich, rustic flavor. Today, we use butter beans and lamb shank broth to recreate this classic, heartwarming taste.
How to Prepare the Lamb Shank?
Preparing braised lamb shank is a dialogue with time. Select two lamb shanks, about 300 grams each, and trim off visible sinew and tendons by sliding a knife between the membrane and meat, cutting horizontally for a smoother texture. Make a circular cut around the bone’s end, removing excess membrane to expose more bone after braising, enhancing visual appeal. Sprinkle coarse salt evenly over the shank and let it rest briefly.
Heat a braising pot, add a touch of oil, and sear the shank until golden, including the ends by tilting against the pot’s edge to lock in juices. Remove the shank, then add diced onion, chopped leek whites, and garlic cloves to the pot, sautéing until soft. Add thyme, leaves, and tomato paste, stirring to release aromas. Pour in red wine to deglaze, scraping the pot’s bottom, and reduce by half. Add beef stock, return the shank to the pot, bring to a boil, and skim off any foam. Cover with a cartouche (paper lid) and pot lid, then braise on the lowest heat for 2.5 hours. The result is tender, nearly falling-off-the-bone meat. Remove the shanks, strain the broth—half for the Cassoulet, half to reduce into a sauce.
How to Make Cassoulet?
Making Cassoulet infuses the lamb shank broth’s essence into the creamy butter beans. Heat a skillet over medium, add a little oil, and render bacon strips until the fat is released. Add diced onion, leek whites, and sliced mushrooms (cleaned with a damp paper towel or peeled to preserve flavour), sautéing until soft. Pour in the reserved lamb shank broth and add drained canned butter beans. Cook over medium heat for 10 minutes until the broth thickens, absorbing the lamb’s savoury essence—no extra salt needed.
In a separate small pan, melt butter and toast breadcrumbs until golden, about 2-3 minutes, for a crispy topping. Reduce the remaining braising broth in a small pot until thickened, stir in butter, and reheat the lamb shank, spooning the sauce over it. To plate, lay down a bed of butter beans, sprinkle with crispy breadcrumbs, place the lamb shank on top, drizzle with sauce, and garnish with chopped parsley, bringing rustic flavours to life.
French braised lamb shank with Cassoulet is a celebration of simple ingredients. From trimming the shank to slow braising and infusing butter beans with the broth’s essence, every step is a gesture of gratitude toward nature. When you tear into the melt-in-your-mouth lamb, paired with the creamy butter beans and crunchy breadcrumbs, you’ll feel the warmth of rustic comfort. This dish doesn’t just fill your stomach; it soothes your soul. Head to your kitchen and try this French classic, letting the warmth of this dish become the most touching scene at your table.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients
Braised Lamb Shank (serve 2)
Lamb shank | 600g |
|---|---|
Onion | 150g |
Garlic | 2 cloves |
Leek | 100g |
Tomato Paste | 1 tbsp |
Thyme | a few sprigs |
Bay Leave | 2 pcs |
Red Wine | 200ml |
Beef Stock | 600ml |
Salt | to taste |
Butter Bean Cassoulet
Bacon | 60g |
|---|---|
Leek | 60g |
Mushroom | 100g |
Onion | 100g |
Butter Beans | 1 can |
Braising Broth(from above) | 250ml |
Butter | 15g |
Breadcrumbs | 25g |
Steps
Braised Lamb Shank:
1.
Slice the onion and leek; slice the garlic; cut the bacon into strips; slice the mushrooms. Remove the membrane from the surface of the lamb shank.
2.
Rub the lamb shank with an appropriate amount of salt, then place it in a heated pot with oil, searing until the surface turns golden brown. Remove and set aside.
3.
Add a bit more oil, then sauté the onion, leek, and garlic over low heat until softened. Add the bay leaves, thyme, and tomato paste, mixing well.
4.
Pour in the red wine and cook until the wine reduces by half.
5.
Add the beef stock, return the lamb shank to the pot, and bring to a boil. Once boiling, place a cartouche (parchment paper lid) on the surface, cover with a lid, and simmer over low heat for 2.5 hours.
6.
After braising, remove the lamb shank and strain the braising broth (around 500ml), reserving it for later use.
Butter Bean Cassoulet:
7.
Heat a pot, add the bacon, and render the fat.
8.
Add the onion, leek, and mushrooms, and sauté until softened.
9.
Add half of the strained braising broth (about 250ml) and the canned butter beans, season with salt, and cook until the liquid reduces.
10.
In a small pan, melt the butter and toast the breadcrumbs until crispy.
Assemble:
11.
reduce the other half of the braising broth until thickened (you can reheat the lamb shank in it during this time), and season the sauce with salt.
12.
Plate the creamy bean cassoulet, sprinkle with the toasted breadcrumbs, place the lamb shank on top, and drizzle with the sauce. Serve.
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