This classic Gascony Lamb Casserole is a hearty, comforting dish that captures the essence of French country cooking. Tender chunks of lamb slow-cook with savory pork belly, Spanish onions, and garlic until they are fall-apart tender. The rich sauce, developed with white wine and tomatoes, offers a deep, complex flavor profile that pairs beautifully with crusty ciabatta or crusty bread. It is an ideal meal for chilly evenings or when you want to treat your family to something special yet approachable. The combination of lamb and pork creates a luxurious texture, while the cannellini beans add a subtle creaminess. This dish improves with time, making it perfect for batch cooking or leftovers.
Gascony Lamb Casserole
Description
This classic Gascony Lamb Casserole is a hearty, comforting dish that captures the essence of French country cooking. Tender chunks of lamb slow-cook with savory pork belly, Spanish onions, and garlic until they are fall-apart tender. The rich sauce, developed with white wine and tomatoes, offers a deep, complex flavor profile that pairs beautifully with crusty ciabatta or crusty bread. It is an ideal meal for chilly evenings or when you want to treat your family to something special yet approachable. The combination of lamb and pork creates a luxurious texture, while the cannellini beans add a subtle creaminess. This dish improves with time, making it perfect for batch cooking or leftovers.Ingredients
Directions
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Preheat the oven to 325F (160C).
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Pat the lamb and pork belly dry with paper towels. Season generously with salt and pepper.
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Heat olive oil in a heavy-based casserole dish or Dutch oven over medium-high heat.
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Brown the lamb chunks in batches until golden on all sides. Remove and set aside.
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In the same pot, render the pork belly until crispy and golden. Remove and set aside with the lamb.
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Reduce heat to medium. Add the chopped onions to the pot and cook until softened and translucent, about 5 minutes.
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Add the minced garlic and cook for 1 minute until fragrant.
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Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
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Return the lamb and pork belly to the pot. Add the crushed tomatoes, drained cannellini beans, and stock.
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Bring the mixture to a simmer, then cover with a lid.
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Transfer the casserole to the preheated oven and cook for 2 to 2.5 hours, or until the lamb is tender and the sauce has thickened.
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Serve hot alongside slices of warm olive ciabatta bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1318.2kcal
- % Daily Value *
- Total Fat 87.6g135%
- Saturated Fat 35.5g178%
- Cholesterol 435.2mg146%
- Sodium 328.3mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 124.9g250%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to soak the dried cannellini beans overnight in plenty of water, draining and rinsing them before adding to the casserole.
This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a richer sauce, you can add a splash of heavy cream during the last 30 minutes of cooking.
