Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Quick Ingredients

2.5 lb (1.1 kg) boneless lamb shoulder or leg, cut in 1.5 in chunks
1.5 tsp kosher salt + 1.5 tsp for beans and topping, divided
1.5 tsp freshly ground black pepper, divided
4 tbsp olive oil, divided
2 tbsp butter, melted
1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced
9 garlic cloves (6 smashed, 3 minced), divided
2 tbsp tomato paste
1 cup (240 ml) dry white wine
3–3.5 cups (720–840 ml) low-sodium chicken or lamb stock
3 cans (15 oz / 425 g each) cannellini or great Northern beans, drained and rinsed
2 bay leaves, 6–8 sprigs fresh thyme, 2 sprigs fresh rosemary
1.5 cups fresh breadcrumbs or panko
1/3 cup finely grated Parmesan (optional but delicious)
2–3 tbsp chopped fresh parsley, lemon zest (optional) for topping

Do This

1. Preheat oven to 325°F (160°C). Pat lamb dry, season with salt and pepper, and sear in a Dutch oven in hot oil until well browned on all sides.
2. Soften onion, carrot, and celery in the same pot; add smashed garlic and tomato paste; cook briefly, then deglaze with white wine.
3. Add stock, bay leaves, thyme, and rosemary; return lamb to pot, cover, and braise in the oven 2–2.5 hours until very tender.
4. Increase oven to 375°F (190°C). Remove lamb to a bowl, skim excess fat, and reserve about 1–1.5 cups braising liquid.
5. Toss beans with minced garlic, olive oil, seasoning, herbs, and some braising liquid. Fold in the braised lamb.
6. Spread mixture in a 3–4 qt baking dish. Combine breadcrumbs, butter, olive oil, Parmesan, herbs, and lemon zest; sprinkle evenly over top.
7. Bake 30–40 minutes until bubbling and deeply golden. Rest 10–15 minutes, then garnish with parsley and serve hot.

Why You’ll Love This Recipe

Slow-braised lamb turns meltingly tender and infuses the beans with incredible flavor.
Creamy white beans and a garlicky herb base are finished with a crisp, golden breadcrumb crust for perfect contrast.
The dish is largely hands-off once the lamb goes into the oven, making it ideal for relaxed entertaining.
It reheats beautifully, so you can make it ahead for weeknight comfort or a cozy dinner party.

Grocery List

Produce: 1 large yellow onion, 2 carrots, 2 celery stalks, 9 garlic cloves, fresh thyme, fresh rosemary, fresh parsley, 1 lemon (optional for zest).
Dairy: Butter, Parmesan cheese (optional).
Pantry: Boneless lamb shoulder or leg, canned white beans (cannellini or great Northern), olive oil, tomato paste, dry white wine, low-sodium chicken or lamb stock, bay leaves, breadcrumbs or panko, kosher salt, black pepper, red pepper flakes (optional).

Full Ingredients

Braised Lamb

2.5 lb (1.1 kg) boneless lamb shoulder or leg, trimmed and cut into 1.5 in (4 cm) chunks
1.5 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
6 garlic cloves, smashed
2 tbsp tomato paste
1 cup (240 ml) dry white wine
3 cups (720 ml) low-sodium chicken or lamb stock (plus up to 1/2 cup / 120 ml more as needed)
2 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
Optional: 1 tsp smoked paprika for a subtle smoky depth

Beans

3 cans (15 oz / 425 g each) cannellini or great Northern beans, drained and rinsed
2 tbsp olive oil (or duck fat for a richer, more traditional flavor)
3 garlic cloves, minced
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional, for gentle heat)
2 tbsp chopped fresh parsley
1–1.5 cups (240–360 ml) reserved lamb braising liquid (enough to loosen the beans so they are saucy, not dry)

Breadcrumb Topping

1.5 cups fresh white breadcrumbs (from rustic bread) or panko
2 tbsp unsalted butter, melted
2 tbsp olive oil
1/3 cup finely grated Parmesan cheese (optional but highly recommended)
1 tsp fresh thyme leaves
1 tsp finely chopped fresh rosemary
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Zest of 1 lemon (optional, for brightness)

For Assembly & Garnish

Up to 1/2 cup (120 ml) extra stock, if needed, to adjust consistency
1–2 tbsp olive oil, for drizzling
2–3 tbsp chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Prep the Lamb and Vegetables

Pat the lamb pieces very dry with paper towels; this helps them brown nicely. Season the lamb all over with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Dice the onion, carrots, and celery. Smash 6 garlic cloves (you can leave the skins on for now; they will slip off easily later). Mince the remaining 3 cloves for the beans and set them aside for later.

Preheat your oven to 325°F (160°C) with a rack in the lower-middle position. Have a heavy, oven-safe pot or Dutch oven (at least 5-quart) ready.

Step 2: Brown the Lamb and Build the Flavor Base

Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. When the oil is shimmering, add the lamb in a single layer without crowding (work in 2 batches if necessary). Sear for 3–4 minutes per side until deeply browned. Transfer browned lamb to a large plate or bowl, leaving the fat in the pot.

Reduce the heat to medium. Add the diced onion, carrot, and celery, along with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the vegetables soften and start to take on color. Add the 6 smashed garlic cloves and cook for 1 minute until fragrant.

Stir in 2 tablespoons tomato paste (and 1 teaspoon smoked paprika, if using) and cook for 1–2 minutes, letting it darken slightly and coat the vegetables. Pour in the 1 cup white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.

Step 3: Slow-Braise the Lamb

Add 3 cups stock, bay leaves, thyme sprigs, and rosemary sprigs to the pot. Return the browned lamb and any accumulated juices to the pot and stir to nestle the meat into the liquid. The lamb should be just about covered; if not, add up to 1/2 cup more stock or a little water.

Bring the liquid just to a gentle simmer on the stovetop. Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 2–2.5 hours, or until the lamb is very tender and easily pulls apart with a fork.

When done, remove the pot from the oven and let it cool slightly so the fat can rise to the surface. Use a spoon to skim off excess fat (leave a little for flavor). Remove and discard the bay leaves, thyme stems, and rosemary stems. Lift the lamb pieces into a bowl, leaving the braising liquid and vegetables in the pot. You can lightly break up the lamb into large, rustic chunks, but do not shred it too finely.

Step 4: Prepare the Beans and Breadcrumb Topping

Increase the oven temperature to 375°F (190°C). Lightly grease a 3–4 quart (3–4 L) baking dish.

Measure out 1–1.5 cups (240–360 ml) of the braising liquid from the pot. Make sure some of the softened vegetables come along with it; they add great flavor. Set aside. (If you have extra liquid left in the pot, you can save it for thinning the cassoulet later or for another use as a soup base.)

In a large mixing bowl, combine the drained and rinsed beans, 2 tablespoons olive oil (or duck fat), the 3 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon pepper, red pepper flakes (if using), and 2 tablespoons chopped parsley. Pour in about 1 cup of the reserved braising liquid and gently fold to coat the beans. The mixture should look moist and a bit saucy; add up to an additional 1/2 cup braising liquid if it seems dry.

For the breadcrumb topping, stir together 1.5 cups breadcrumbs, melted butter, 2 tablespoons olive oil, Parmesan (if using), thyme leaves, chopped rosemary, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lemon zest (if using) in a separate bowl. Toss well so the fat coats the crumbs evenly; they should feel slightly damp and clumpy.

Step 5: Assemble the Cassoulet

Add the braised lamb chunks to the bean mixture, gently folding them in so the meat is evenly distributed without breaking up the beans too much. Taste a spoonful and adjust seasoning with a little more salt and pepper if needed.

Spoon the lamb-and-bean mixture into the prepared baking dish, spreading it into an even layer. You want enough liquid so that you can just see it pooling if you drag a spoon through the beans, but not so much that it looks soupy; add a splash of extra braising liquid or stock if it seems dry, or hold back a little if it looks overly wet.

Sprinkle the breadcrumb mixture evenly over the top, all the way to the edges. Gently pat it down so it adheres but do not pack it too firmly, or it will not crisp as well.

Step 6: Bake Until Bubbling and Golden

Place the baking dish on a rimmed baking sheet (to catch any bubbling over) and slide it into the 375°F (190°C) oven.

Bake for 30–40 minutes, until the topping is deeply golden brown and crisp and the cassoulet is bubbling vigorously around the edges. If the top is browning too quickly before the center is hot, tent it loosely with foil for part of the baking time, then remove the foil for the last 5–10 minutes so it can crisp.

When done, remove the dish from the oven and drizzle the top lightly with 1–2 tablespoons good olive oil. Let the cassoulet rest for 10–15 minutes; this allows the juices to settle and the flavors to meld.

Step 7: Garnish and Serve

Just before serving, scatter 2–3 tablespoons chopped fresh parsley over the cassoulet for color and freshness. If you like, add a final sprinkle of flaky sea salt.

Serve the lamb cassoulet hot, scooping down through the crisp topping to get a mix of buttery crumbs, tender lamb, and creamy beans in every portion. It is lovely with a simple green salad, steamed greens, and plenty of crusty bread to soak up the juices.

Pro Tips

Brown the lamb well. Take your time searing the lamb until it is deeply browned; this is where a lot of the final flavor comes from. Pale lamb will give you a less complex cassoulet.
Adjust the liquid thoughtfully. The cassoulet should be moist and saucy but not soupy. Aim for beans that are just barely covered in liquid before you add the breadcrumbs.
Use fresh breadcrumbs if possible. Torn bread blitzed in a food processor creates a topping with more interesting texture than very fine store-bought crumbs. Day-old rustic bread works best.
Let it rest before serving. The 10–15 minute rest after baking helps the juices redistribute and makes the cassoulet easier to serve in neat, hearty scoops.
Dried beans option. If you prefer dried beans, cook 1 lb (450 g) dried white beans in salted water with aromatics until just tender, then proceed with the recipe. This adds about 1–1.5 hours to the process but yields excellent texture.

Variations

Lamb and sausage cassoulet: Brown 8–10 oz (225–280 g) sliced garlic sausage or smoked sausage along with the lamb and include it in the final bake for extra richness and a more traditional cassoulet feel.
Lighter Mediterranean twist: Add 1 cup cherry tomatoes (halved) and 1/2 cup pitted olives to the beans before baking, and finish with extra lemon zest and a handful of arugula scattered on top after baking.
Gluten-free version: Use gluten-free breadcrumbs or a mixture of crushed gluten-free crackers and chopped nuts (such as almonds) for the topping, and ensure your stock and other ingredients are gluten-free.

Storage & Make-Ahead

This lamb cassoulet is an excellent make-ahead dish. You can assemble it fully (through Step 5) up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30–40 minutes, then bake at 375°F (190°C), adding an extra 5–10 minutes if needed to heat through.

Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or rewarm larger amounts in a 350°F (175°C) oven, covered with foil, until hot, then uncover briefly to re-crisp the topping. You can also freeze the baked cassoulet (cooled completely) for up to 2 months; thaw overnight in the refrigerator and reheat in the oven until bubbling.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 700 calories, 40 g protein, 32 g fat (12 g saturated), 55 g carbohydrates, 12 g fiber, 6 g sugar, and 1,100 mg sodium. Actual values will vary based on the exact ingredients and brands you use and whether you include optional cheese and duck fat.

Slow-Braised Lamb Cassoulet with White Beans and Herbs