lamb shank cassoulet:
In a large saucepan brown the following:
4 lamb shanks.
2 large sliced Spanish onions.
50 gm chopped smoked back bacon.
3 tablespoon olive oil.
The simmer with the following for at least two hour or for ¼ hour and allow to sit to cool and reheat again.
1 litre chicken stock.
250 ml dry white wine.
1 cup quality dried apricots.
3 garlic cloves, chopped.
4 tablespoon tomato purée.
3 tablespoon tamarind puree or chutney. A few sprigs of thymes.
2 bay leaves.
2 teabag of herbs.
2 bay leaves.
a few pinches cinamon.
Serve with the following:
750 gm can drained and rinsed and cooked haricot beans.
4 Toulouse sausages or herby sausages cut into pieces.
Fresh breadcrumbs fried in butter.
