Veal Cassoulet
By: Anonymous
Published: Sunday, February 14, 2010 - 6:57am

Ingredients




4 fore shanks of veal, 1 1/2 inches thick, tied for cooking
1 tablespoon butter
1 tablespoon grape seed oil
13 ounces coco beans
4 ounces double smoked bacon
1 clv garlic, smashed
1 sprg thyme
1 sprg savory
1 whl cloves
4 Toulouse sausage
salt
pepper

Preparation

1 The day before you plan to make the cassoulet, put the beans to soak in cold water. 2 Put the butter and oil in a large casserole dish over a high heat. Sear the foreshanks on all sides until browned. Add the piece of bacon, the garlic, the soaked, drained beans, the clove and the herbs. Top with water and bring to a boil. 3 Cover the casserole and cook on the stovetop over a medium-low heat for about 3 hours. After 2 1/2 hours, check the consistency of the sauce and the beans, making sure that the beans have not absorbed all the water. If so, just add a little more. Before serving, grill the sausages and serve with the cassoulet.