Beef Shank with Cassoulet Beans
Updated: May 20, 2021
I am a big fan of the Ranch Gordo bean Company. Recently, I visited a tiny little grocery store in the Richmond area (Little House Green Grocery), and I found cassoulet beans. Let me pivot for a minute and explain to you a bit of my history with these beans. Interesting enough, as a child one of my fathers favorite meals was also called cassoulet. This is a french dish cooked with all kinds a meat varieties (including duck, pork, sausage and white beans). This delicious combination makes for a very rich and heavy stew.
Finding these beans at Little House Green Grocery made me very excited to try out a recipe I found in a plastic bag filled with other hand written recipes. It is an abbreviated cassoulet recipe and by using the beans makes for a more authentic dish. The Rancho Gordo beans are cultivated in California but have origins from France. I thought this might be time for me to share a part of my process with you all. In the picture below the yellow Post-it (which I use a lot) displays my method for taking notes to document my steps for accuracy.
2 lb. cassoulet beans ( I used Rancho Gordo), soaked overnight in cold water
3 large onions, quartered
8 gloves garlic, peeled, whole
6 tomatoes, quartered. I used green tomatoes, but you can use regular tomatoes
Bouquet Garni: 2 bay leaf , 3 rosemary sprigs, 3 tarragon sprigs, a small bunch of thyme, all tired together.
2 cups dry white wine
3 cups water
2.50 lb. beef shank
a mixture of peppercorns, whole
Yield: serving for 4
Prep time: 1 day and 20 minutes
Cook time: 3-3.5 hours
Preheat oven to 300°F.
In a heavy bottom pan with a lid, place all the ingredients.
Cover and place in the oven for 3-3.5 hours until the beef is tender.
6 medium yellow potatoes, cubed
3 cups whole milk
4 oz. butter
Place the cubbed potatoes in a pan.
Add in the milk. Cook uncovered on medium low for 20-25 minutes or until the potatoes are tender.
Mash in the pan with a potato masher.
When ready to serve, add the butter and the salt.