Easter Cassoulet with Beans & Lamb Recipe

The day before: Soak the beans in three times their volume of water in the evening.

On the day: Drain the beans and rinse them under cold water. Place them in a large pot and cover with cold water. Cook for 30 minutes over medium heat. Drain.

In the meantime, peel the onion and stud it with cloves. Peel the garlic cloves.

Replace the beans in the pot. Add the crushed tomatoes with the onion and garlic cloves. Also place the herb bouquet in the pot. Cover with water to the appropriate level. Cook over low heat for 1.5 hours.

Meanwhile, grill the sausages in a pan along with the bacon. Set them aside on a plate. Add a bit of oil and brown the lamb shanks, seasoning with salt. Set aside.

Place the different meats in the pot, burying them in the beans. Add a little water if necessary and let cook on low heat for 2 hours.

Place the casserole in a large oven-safe dish (remove the onion, garlic cloves, and herb bundle), pepper it. Sprinkle with breadcrumbs and place under the broiler for 20 minutes. Serve immediately.

To finish, Tip: for the version without breadcrumbs, adjust the seasoning with salt and pepper. Serve immediately.