Confit of lamb with bean cassoulet

For a hearty meal try Ed Baines's rich lamb and bean stew, flavoured with red wine, garlic and chilli
By Ed Baines
Confit of lamb with bean cassoulet
  • Rating:
  • Serves: 6
  • Cook Time: 2 hours 50 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 6 tbsp olive oil
  • 1 lamb shoulder, off the bone, bones reserved
  • 1 onions, finely chopped
  • 2 carrots, cut in half lengthways
  • 1 small red chilli
  • 1 heads garlic, rinsed under water to remove papery skin
  • 1 tbsp balsamic vinegar
  • 350 ml red wine
  • 4 sprigs rosemary
  • 1 bay leaves
  • 2 cans tomatoes, drained
  • 100 g lentils
  • 1 small tinned cannellini beans
  • 1 small tinned borlotti beans
  • 1.25 litres stock, preferably lamb
  • 1 tsp Dijon mustard, or English mustard
  • 1 lemons, juice and grated zest
  • 0.5 tsp sugar
  • 1 pinches black pepper


1. Heat the olive oil in a large casserole dish. Add in the lamb, skin-side down, and fry for 5 minutes on each side. Set the lamb to one side. 2. Add the onion, carrot and chilli to the casserole and cook, stirring often, for 10 minutes. 3. Add the garlic bulb, balsamic vinegar, red wine, rosemary and bay leaf. Bring to the boil then cook over medium heat until reduced by half. 4. Add the canned tomatoes and cook until reduced again by half. 5. Add in the lentils, cannelloni and borlotti. Mix in the stock, mustard and the reserved lamb bones. Bring to a simmer. 6. Preheat the oven to 150ÂșC/gas 2. 7. Add in the fried lamb shoulder and any juices, plus the lemon juice, zest, sugar, salt and freshly ground pepper. 8. Cover the casserole and cook in the oven for 2 hours. 9. Remove and discard the lamb bones from the casserole. Slice the lamb into strips, and return to the casserole. 10. Serve with a green salad.

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