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Lamb Shank with Puff Pastry and a Haricot Bean Cassoulet RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is another recipe received from Robert Hutchinson who was Sous Chef at Weston Park, Shropshire.


60g Lamb Fat
4 Carrots, roughly chopped
2 Sticks Celery, chopped
1 Leek, chopped
1 Bulb Garlic, peeled and chopped
3 Onions, roughly chopped
Pinch Thyme
Pinch Rosemary
1 Bay Leaf
¼ Sweet Dessert wine "Orange"
700ml Lamb Stock

600g Cooked Haricot Beans
100g Smoked Bacon, chopped
1 Carrots, finely chopped
3 drops Olive oil
1 Onion, finely chopped
1 Red peppers, finely chopped
1 Stick Celery, finely chopped
1 Clove Garlic, crushed
200g Crème Fraiche
Pinch Thyme
Pinch  Rosemary
6 Tomatoes, cut into concasse
1 Large bunch Flat Parsley, chopped
½ Pack ready made Puff Pastry


  • Trim shanks, make small cuts all over and rub with garlic and a little salt.
  • Brown off the shanks in a pan with the lamb fat, remove and put aside, add braising vegetables, garlic and herbs.
  • Add wine and stock and return shanks, cover and cook in the oven at 140° - 150°C / 275° - 300°F,
  • For approximately 2 ½ hours.
  • For the sauce put oil into a pan, add vegetables, bacon and herbs; sweat off until soft, add Haricot beans then set aside.
  • Take out shanks and chill. Blend braising liquid with the vegetables and pass onto the Haricot Bean sauce base. Season.
  • Tightly wrap shanks in puff pastry and bake until golden colour and hot throughout.
  • Finish Haricot Beans with Parsley.
  • Spoon a large portion of beans into a deep dish and place lamb on top.
  • Garnish with sprigs of flat Parsley and fresh Rosemary and Bay Leaves.

Serves 6

Chef Robert Hutchinson

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