1lbkielbasa, casing removed and cut into 2-inch pieces and halved(substitute saucisses de Toulouse or garlic sausage)
4largechicken drumsticks
2lbsboneless lamb shoulder, fat removed and cut into 2-inch pieces
1 1⁄2cupsyellow onions, chopped
1 1⁄2cupscarrots, cut into 1 1/2-inch pieces
1 1⁄2cupscelery, cut into 1 1/2-inch pieces
3largegarlic cloves, pressed
4largetomatoes, roughly chopped
1⁄2tablespoonherbes de provence
1teaspoonthyme leaves
1cupdry white wine
4cupslow sodium chicken broth
2largebay leaves
1cuppanko breadcrumbs
2tablespoonsparsley, chopped
NUTRITION INFO
Serving Size: 1 (625) g
Servings Per Recipe:8
Calories: 931.3
Calories from Fat 639 g69 %
Total Fat 71 g109 %
Saturated Fat 26.5 g132 %
Cholesterol 176.2 mg 58 %
Sodium 1484.5 mg 61 %
Total Carbohydrate25.8 g 8 %
Dietary Fiber 3.3 g13 %
Sugars 7.3 g29 %
Protein 42.4 g 84 %
DIRECTIONS
Drain the soaked beans, transfer to a large pot and pour in enough cold water to cover the beans by 2-inches; add salt. Bring it to a boil and when it gets there, reduce the heat; simmer for 45 minutes, skimming off the foam. When cooked, drain them well and if desired, collect the broth; set aside.
Season lamb cubes and drumsticks with salt and pepper; set aside.
Preheat oven to 350ºF/177ºC.
In a Dutch oven over medium-high heat, add duck fat and when it gets hot, add cured salt pork. Cook until brown, stirring continuously, about 5 to 6 minutes. When it’s done, scoop it up into a large bowl, using a slotted spoon; set aside.
Reduce the heat to medium and add the sausage pieces; sauté until brown. Scoop the meat out of the pot and add it to the pork.
Return to the Dutch oven and add drumsticks. Cook until brown all around and no longer pink. Transfer the drumsticks to the bowl along with the other meats.
Add lamb cubes to the pot and sauté until nicely browned, about 3 to 4 minutes. Scoop them up with a slotted spoon, add to the bowl as well and set aside.
Skim off most of the fat from the pot to a bowl, leaving about 2 tbsp.; set aside. Add onions and sauté until just translucent, about 2 minutes, scraping the bottom of the pot to dislodge any brown bits. To this, add carrots and celery; sauté them for 2 minutes. Cover and cook for another 2 minutes.
Add garlic and sauté for only 1 minute. Add chopped tomatoes and stir to combine before seasoning with Herbes de Provence, thyme leaves and freshly ground black pepper; stir until mixed.
Return all the meat to the pot including any accumulated juices. Add beans, white wine and chicken broth or broth from the beans if preferred. With the back of a spoon, press it down to cover the beans with the liquid. Make a little well in the center and add our bay leaves; cover back with the beans. Spoon about 2 to 3 tablespoons of the reserved fat on top, crack more pepper and add salt.
Transfer to the preheated oven and bake for 3 hours. Half an hour later, press down again on the beans to submerge them to prevent from drying out; continue cooking for another 30 minutes.
Meanwhile in a bowl, combine Panko breadcrumbs with fresh chopped parsley; mix well and set aside.
When 30 minutes is up, evenly sprinkle the breadcrumb mixture on top. Return the pot to the oven and cook for 1 hour.
60 minutes later, gently press down on the breadcrumbs to help absorb some liquid. Return the pot to the oven for the remaining hour.
When the time is up, remove from the heat and let it rest for 10 minutes before serving.