american lamb shoulder cassoulet
american lamb shoulder cassoulet
american lamb shoulder cassoulet

American Lamb Shoulder Cassoulet


February 23, 2016

This casserole is easy to make and perfect to delight guests with at dinner parties.
Chef Joachim Buchner, CMC

  • Cook: 20 mins
  • Yields: 6 servings


Lamb Shoulder

2 lbs American Lamb shoulder, boneless, cubed

To taste Salt and pepper

2 ounces Oil or lard

2 Onions, small diced

1/4 cup Diced celery

1/4 cup Diced leek

1/4 cup Diced carrot

2 Garlic cloves

1 tbsp Tomato paste

1 Sprig Thyme

1 Sprig Marjoram

White Beans

1 lb Dried white beans

1 tbsp Salt

1 1/2 quarts Vegetable broth

1 small Onion, whole

1 Bay leaf

2 Cloves

2 Garlic cloves, sliced

10 ounces Lean smoked bacon

2 American Lamb sausages (optional)

4 cups Fresh bread crumbs


1Wash and soak beans overnight. Rinse beans; cook over low heat with salt and vegetable stock for 15 minutes. Add onion, bay leaf, cloves, garlic, bacon and lamb sausage. Simmer until tender. Reserve.

2Season lamb cubes with salt and pepper. In a heavy braising pot, heat the oil and sear the lamb cubes on all sides. Add diced vegetables and tomato paste. Add the cooking liquid from the beans; season with thyme and marjoram. Braise until meat is tender.