Shank with Puff Pastry and a Haricot Bean Cassoulet
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
is another recipe received from Robert Hutchinson who
was Sous Chef at Weston Park, Shropshire.
4 Carrots, roughly chopped
2 Sticks Celery, chopped
1 Leek, chopped
1 Bulb Garlic, peeled and chopped
3 Onions, roughly chopped
1 Bay Leaf
¼ Sweet Dessert wine "Orange"
700ml Lamb Stock
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
6 Tomatoes, cut into concasse
1 Large bunch Flat Parsley, chopped
½ Pack ready made Puff Pastry
shanks, make small cuts all over and rub with garlic
and a little salt.
off the shanks in a pan with the lamb fat, remove
and put aside, add braising vegetables, garlic and
wine and stock and return shanks, cover and cook in
the oven at 140° - 150°C / 275° - 300°F,
approximately 2 ½ hours.
the sauce put oil into a pan, add vegetables, bacon
and herbs; sweat off until soft, add Haricot beans
then set aside.
out shanks and chill. Blend braising liquid with the
vegetables and pass onto the Haricot Bean sauce base.
wrap shanks in puff pastry and bake until golden colour
and hot throughout.
Haricot Beans with Parsley.
a large portion of beans into a deep dish and place
lamb on top.
with sprigs of flat Parsley and fresh Rosemary and
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