Lamb Shoulder Cassoulet

Ingredients for 4 servings:

• 1 kg lamb shoulder(s) with bone
• 250 g beans, dried white
• 500 g potatoes, peeled and quartered
• 1 onion(s), red, roughly chopped
• 1 garlic clove(s)
• 1 pepper, cut into fine rings
• 4 carrots, peeled and cut into thick slices
• 3 bell peppers, cut into pieces
• 300 ml meat broth (cube broth)
• salt and pepper
• 3 bay leaves
• 1 sprig(s) rosemary cut into pieces
• e.g. thyme, marjoram, cumin, sweet paprika, ras el hanout
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 40 minutes

almost does itself

Soak the beans for about 8 hours. Roughly trim the fat from the lamb shoulder, season with salt and pepper, then sear on all sides in a roasting pan with olive oil, then remove from the pan. Sauté the roughly chopped onion, garlic, and chili peppers in the roasting pan. Add the carrots and potatoes, sauté for 2-3 minutes, and season with bay leaves, rosemary, thyme, marjoram, cumin, paprika, and ras el hanout. Then add the beans and the soaking water. Add enough meat stock to just cover everything. Place the lamb shoulder on top of the vegetables. Close the lid of the roasting pan and cook the lamb cassoulet in the oven at 200°C for 60 minutes. Remove the lid from the roasting pan, add the bell pepper pieces, top up with meat stock if necessary, and continue cooking uncovered for another 15 minutes. Remove the meat from the bone and portion it out, removing the bay leaves and rosemary sprigs from the vegetables. Serve the meat with the vegetables.