- 1 pound [454 g] dried white beans [3 cups /750 mL]
- 6 cups [1.5 L] cold water
- 6 carrots, diced
- 4 onions, sliced
- 1 bouquet garni [1 teaspoon [5 mL] dried thyme, 3 sprigs parsley and 2 bay leaves between 2 short pieces of celery, tied with a string]
- 1/4 pound [113 g] salt pork or bacon, finely chopped
- 2 3/4 pounds [1.375 kg] lean, boneless lamb shoulder
- 1/3 cup [75 g] all-purpose flour
- Salt and pepper, to taste
- 2 1/2 cups [625 mL] beef stock
- 1 large head garlic, cloves peeled and halved
- 1/4 cup [60 mL] tomato paste
- 1 teaspoon [5 mL] dried thyme
- 1 teaspoon [5 mL] dired marjoram
- 1 teaspoon [5 mL] crumbled rosemary
- 1 tablespoon ]15 mL] Dijon mustard
Garlic Crust
- 1/4 cup [60 g] butter
- 3 large cloves garlic
- 12 [approximately 1/2-inch / 1.3-cm thick] slices French bread
- 3 large cloves garlic, minced
- 1 tablespoon [15 mL] Dijon mustard
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- Sort, rinse and drain beans.
- In a medium saucepan, cover beans with cold water; bring to a boil on high heat and let boil for 2 minutes.
- Remove from heat and let stand for 1 hour; drain beans.
- Cover again with cold water; add 1/2 of carrot dices, 1/2 of onion slices and the bouquet garni.
- Bring to a boil.
- Reduce heat to medium-low, and let simmer, covered, for 40 minutes, until beans are tender but not mushy; drain and reserve beans.
- Discard bouquet garni.
- Meanwhile, in a large saucepan, cook chopped salt pork or bacon over medium-high heat for 4 minutes, until browned and crisp.
- With a slotted spoon, remove pork from pan; reserve.
- Trim excess fat from lamb; cut lamb into 2-inch [5-cm] pieces.
- Mix together flour, 1/2 teaspoon [2.5 mL] salt and 1/4 teaspoon [1 mL] pepper.
- Add lamb pieces to flour mixture; toss to coat well.
- Heat drippings remaining in saucepan; cook lamb in batches, over medium-high heat, for 3 to 4 minutes, until browned on all sides, removing each batch to a bowl as it browns.
- Add remaining carrot dices and onion slices; cook over medium-high heat for 5 minutes, until onion is softened.
- Add beef stock, garlic, tomato paste, thyme, marjoram, rosemary and Dijon mustard to saucepan.
- Bring to boil, scraping up any brown bits.
- Return lamb and salt pork to saucepan; bring to boil.
- Reduce heat to medium-low and simmer, covered, for approximately 1 hour, until lamb is tender.
- Transfer to a 16-cup [4-L] casserole; stir in reserved cooked beans.
- If making ahead, refrigerate; remove from the refrigerator 30 minutes before baking; reheat, covered, in a 350°F [180°C] oven for 20 minutes before adding crust.
- Preheat oven to 350°F [180°C].
- Prepare garlic crusts.
- Arrange bread slices, mustard side down, over lamb mixture.
- Bake in preheated oven, uncovered, 30 to 40 minutes, until casserole is bubbly and crust is golden brown [cover with foil if it starts to brown too much].
Garlic Crust
- Into a large skillet, melt butter over low heat; stir in garlic.
- Spread French bread slices with Dijon mustard; arrange slices, mustard side down, in skillet.
- Heat for 3 to 5 minutes, turning slices once, until butter is absorbed.
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