Thomas Keller's Slow Cooker Cassoulet

Total Time: 15 hrs Preparation Time: 5 hrs Cook Time: 10 hrs

Ingredients

• Servings: 8
• 4 lbs boneless lamb shoulder, cut into 8 pieces and trimmed of excess fat
• salt & freshly ground black pepper, to taste
• 2 tablespoons canola oil
• 1 cup panko breadcrumbs
• 4 ounces bacon, thick cut, cut crosswise into 1/2-inch strips
• 4 cups yellow onions, coarsely chopped (about 3 medium onions)
• 2 cups sauvignon blanc wine or 2 cups other dry wine
• 1/4 cup tomato paste
• 1 (35 ounce) can italian plum tomatoes, peeled and drained and coarsely chopped
• 2 cups chicken broth
• 12 cups great northern beans, fully cooked and drained
• 6 chorizo sausage, fully cooked or smoked about 1 1/2 lb. total, each halved on the diagonal
• 1 head of garlic, halved crosswise
• 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish
• 1 lb baguette, cut into 1/2-inch-thick slices
• olive oil, extra virgin, for brushing
• coarse sea salt, such as sel gris, for garnish

Recipe

recipe

• 1 directions:.
• 2 season the lamb generously with kosher salt and pepper; set aside.
• 3 in the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. transfer the panko to a baking sheet and season with kosher salt and pepper.
• 4 add the bacon to the insert and cook until crisp on both sides, about 5 minutes. drain on paper towels. reserve the bacon fat in the insert.
• 5 add half of the lamb to the insert and brown on all sides, 7 to 8 minutes total. transfer to a platter. repeat with the remaining lamb.
• 6 add the onions and 1 teaspoons kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. add the wine and simmer until reduced by half, about 8 minutes. stir in the tomato paste, tomatoes and broth. remove the insert from the heat and add the beans, lamb, chorizo and garlic.
• 7 place the insert on the slow-cooker base, cover and cook on low until the lamb pulls apart easily with a fork, 9 to 10 hours. skim off the fat, and remove and discard the garlic. fold in the panko and the 1/4 cup parsley. adjust the seasonings with kosher salt and pepper.
• 8 position a rack in the lower third of an oven and preheat the broiler.
• 9 brush the baguette slices with olive oil. arrange the slices, oiled side up, on top of the cassoulet, overlapping them. broil until golden brown, 4 to 6 minutes.
• 10 let the cassoulet stand at room temperature for about 30 minutes before serving. sprinkle each serving with the reserved bacon, sea salt and parsley. serves 8 to 10.
• 11 adapted from a recipe by thomas keller, chef/owner, the french laundry.