Chefs Sylva Senat, Terry White and Matt Buzzelli Aussie lamb shank cassoulet

  • Prep time 30Min
  • Cook time 2Hr
  • Technique Braise, Grill
  • Meat Lamb
  • Cut Shank
  • Serves 24

As concepted by Chefs Sylva Senat, Terry White and Matt Buzzelli at Aussie Beef & Lamb's Chef Immersion in Philadelphia. Recipe has not been tested in our kitchens.


For the lamb shanks:
3/4 cup olive oil
24 Australian Lamb hind shanks (about 1 pound each)
To taste kosher salt
To taste ground black pepper
4 large chopped onions
4 chopped carrots
4 ribs chopped celery
24 cloves smashed garlic
3 quarts Australian Shiraz
1/4 cup tomato paste
4 quarts unsalted chicken stock
8 sprigs fresh thyme

For the beans:
1/2 cup olive oil
8 large finely chopped onions
8 finely chopped carrots
8 ribs finely chopped celery
8 cloves minced garlic
2 quarts cooked cannellini beans
2-1/2 quarts unsalted chicken stock
1/2 cup butter
4 bay leaves
To taste kosher salt
To taste ground black pepper

To garnish:
1/2 cup crispy fried shallots
2 bunches thinly sliced green onions


For the lamb shanks:

  1. Heat 2 tablespoons oil in 4 large skillets on medium-high heat. Season lamb shanks with salt and pepper. Sear shanks 10-12 min., working in batches and adding additional oil as needed until browned. Set lamb aside. Add vegetables to same skillets, cook 5-7 min. or until translucent.
  2. Evenly divide tomato paste between skillets. Add wine; simmer while gently scraping fond from bottom of skillet until liquid is reduced by half.
  3. Evenly divide cooked vegetable mixture between four large high-sided roasting pans.
  4. Place six seared lamb shanks in each roasting pan. Add 1 quart stock and 2 sprigs fresh thyme to each roasting pan.
  5. Cover tightly with foil; bake 1-1/2 to 2 hrs. in 325°F standard oven until lamb shanks are tender.

For the beans:

  1. Heat olive oil in large rondeau on medium-high heat. Add onions, carrots, celery and garlic; cook 4-5 min. until softened. Add beans, broth, butter and bay leaves; bring to a boil. Reduce heat to medium; cook 30 min., stirring occasionally until beans are soft and mixture is creamy. Season to taste with kosher salt and ground black pepper.
  2. Garnish with crispy fried shallots and green onion before serving.