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Lamb and white bean cassoulet
( SERVES 6 )

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I like to roast the meat hot and fast first to brown it, adding flavour and also rendering out the fat. If you don't do this then it works best to make it a day ahead and then chill it - the fat will rise to the top and can be easily removed.

I've opted for Mediterranean flavours with white beans, artichokes and lemon in this recipe but you could make it Spanish with chorizo, smoked paprika, white beans and lots of rosemary; or use spices and chickpeas for a taste of India. Remember, you want about 3-4 cups liquid and those couple of key ingredients that will drive the direction of the flavours. You can also swap the lamb for pork shoulder, rabbit legs or chicken thigh quarters (bone-in).

Ingredients

1½ kgs	Boned lamb shoulders, alternately use 6 lamb drums or shanks
3 cans	Butter beans, approx. 400g per can; alternately use 4.5 cups of cooked white beans, rinsed and drained
1 can	Cherry tomatoes, approx. 400g
1 can	Artichoke heart, approx. 320g, drained; alternatively use 6-8 cooked small artichoke hearts, halved
2 cups	Chicken stock
1 cup	White wine
6	Pickling onions, or shallots, peeled and halved crosswise
3 cloves	Garlic, crushed
2	Bay leaves
2 stalks	Celery, cut into thin 6cm-long batons
1	Lemon, finely zested
2 tsp	Thyme leaves
2 cups	Peas, fresh or defrosted frozen

Directions

Preheat oven to 220C fanbake. Place lamb in a large roasting dish that will hold it snugly in a single layer. Season well then roast until lightly browned (about 45 minutes).
Remove dish from oven and reduce oven temperature to 160C. Lift out the lamb and set aside. Drain fat and discard. Return lamb to dish, stir in all other ingredients except peas, cover dish tightly (use tinfoil if you don't have a lid) and cook until tender (about 2¼ hours). Stir in peas and return to oven for 15 minutes to heat through.

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These recipes were extracted from Annabel Langbein: A Free Range Life: Share the Love (Annabel Langbein Media, $24.95). Find more great recipes at annabel-langbein.com