Lamb Cassolet
Yield: 4 servings

*Lamb Stew*
1 pound lamb cubes
2 ounces butter
1 onion, small, minced
1 tablespoon tomato paste
2 garlic cloves, minced
2 tomatoes, diced
1 bay leaf
1 thyme sprig
8 fluid ounces white wine
1½ quarts beef stock
Salt
Pepper

*Beans*
2½ quarts water, cooking liquid for beans
1 pound Navy beans, soaked overnight
1 onion, small diced
½ pound bacon, roughly chopped

*Garnish*
3 ounces breadcrumbs, dried (we used Glutino gluten-free breadcrumbs)
½ ounce parsley, chopped

For the Lamb Stew:
1. Sear the lamb cubes in the butter until browned on all sides.
2. Lower the heat and add the onions. Brown.
3. Add tomato paste and caramelize.
4. Add minced garlic and cook for another minute.
5.Add tomatoes, bay leaf, thyme sprig, white wine, and beef stock, and season with salt and pepper.
6.Cover and simmer for 1 ½ hours, until the lamb is tender.

For the Beans and Garnish:
1. Bring 5 quarts of water to a boil and add the beans, onion, and bacon.
2. Simmer uncovered (adding water if necessary to keep the beans under liquid) for 1 hour, or until the beans are just tender but not falling apart.

Assembly:
1. Drain the beans, reserving the cooking liquid.
2 .Remove lamb cubes from their liquid. Degrease the liquid and reserve.
3. Place ⅓ of beans in the bottom of a large casserole dish. Distribute half of the lamb and sauce on top of beans layer.
4. Add another ⅓ of beans. Add the rest of the meats, finishing with the remaining white beans.
5. Add the meat juices to the casserole and enough bean liquid to just cover the beans.
6. Dust the top of the casserole with breadcrumbs and chopped parsley. Moisten top of breadcrumbs with melted butter.
7. Bake at 400F uncovered for 50 minutes, or until completely heated through.