Cassoulet I

Recipe Ingredients

4 tablespoons	60ml	Butter - plus
1 teaspoon	5ml	Butter
2		Veal shanks - (6 oz ea)
1/2 cup	31g / 1.1oz	Flour
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Diced onions
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	55g / 1.9oz	Diced carrots
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	White navy beans
10 cups	2370ml	Water
2		Bay leaves
2		Ham hocks - (4 to 6 oz ea)
1/2 lb	227g / 8oz	Andouille sausage links - cut 4 equal portions
1/2 lb	227g / 8oz	Smoked sausage - cut equal 4 portions
3/4 cup	109g / 3.8oz	Dried fine bread crumbs
1/2 cup	73g / 2.6oz	Grated Parmesan Cheese
3 tablespoons	45ml	Chopped parsley
2 tablespoons	30ml	Olive oil

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch rectangle pan with 1 teaspoon of the butter.

In a large saucepan, melt the remaining butter. Season the veal shanks with Emeril's Essence. Season the flour with Essence. Dust shanks with seasoned flour. Sear the shanks for 3 minutes on each side, or until golden. Remove from the pan and set aside. Add the onions, celery, and carrots. Season with salt and pepper. Saute for 3 to 4 minutes, or until slightly wilted. Add the beans, water, ham hocks, shanks and bay leaves and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. Add the sausages and cook for 30 minutes. Reseason the mixture if necessary.

Remove the ham hocks and shanks. After the meat has cooled, using a fork, shred the meat into small pieces. Add the shredded meat to the bean mixture. Pour the mixture into the prepared pan.

For the Gratine, in a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Season with salt and pepper. Mix well. When the bean-meat mixture is cooked, spoon the grantine evenly over the top and bake for 10 minutes or until lightly browned. Serve warm.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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