As always with my slow cooked meals this can either be left to cook for several hours whilst you’re out to work (I regularly leave mine on low for 8-9 hours in my slow cooker) or in a low oven for 2-3 hours.
Cassoulet is traditionally cooked using various cuts of meat, however I have simplified this and have simply used lamb chops in my recipe. You can mix and match with pork or sausage or chicken thigh or even diced lamb as suits you and your tendency for experimentation but either way you will still be rewarded with a beautifully fragrant casserole with very little effort.
Slow Cook Methods
Stove & Oven
Prepare everything on your stove top, and once you have placed the lid transfer to the oven for 2-3 hours on 150C.
Prepare everything and once you have placed the lid, turn the heat to the lowest setting and simmer for 1.5-2 hours.
Prepare everything in the slow cooker and once you have placed the lid set to Low and cook for 6-8 hours.
What Will I Need?
4 Lamb Forequarter Chops
2 tbs Butter
1 Large onion, thinly sliced
4 Clove Garlic, thinly sliced
400g Cannellini Beans, drained
400g can Diced Tomatoes
½ tsp Rosemary, dried
2 Bay Leaves
½ cup White Wine
½ cup Chicken Stock
1. In your slow cooker or casserole pot, melt the butter over a low heat.
2. Once the butter has melted, add the onion and the garlic and leave for about five minutes, stirring occasionally, until onion has started to become fragrant and is starting to look slightly translucent and soft.
3. Next, add the cannellini beans, tomatoes, rosemary, bay leaves, stock and wine and then give everything a stir to ensure all the ingredients are mixed together.
4. Finally, layer your lamb on top of the mixture and press down gently until they are slightly submerged beneath the liquid.
5. Now, pop your lid on and then cook either on the stove, in the oven, or in your slow cooker according to the above instructions.
6. Serve by removing the chops from the pot and plating them before topping with the the rest of the beans and vegetables from the pot!