Beef Shank with Cassoulet Beans

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.

Ingredients:

• 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

• salt

• a mixture of peppercorns, whole

Yield: serving for 4

Prep time: 1 day and 20 minutes

Cook time: 3-3.5 hours

Method:

1. Preheat oven to 300°F.

2. In a heavy bottom pan with a lid, place all the ingredients.

3. Cover and place in the oven for 3-3.5 hours until the beef is tender.

Mashed Potatoes:

• 6 medium yellow potatoes, cubed

• 3 cups whole milk

• 4 oz. butter

• salt

1. Place the cubbed potatoes in a pan.

2. Add in the milk. Cook uncovered on medium low for 20-25 minutes or until the potatoes are tender.

3. Mash in the pan with a potato masher.

4. When ready to serve, add the butter and the salt.