When it becomes obvious that winter is upon us, no matter where we are, I make this, sayeth Mr. Big Food.

This is a Big Food Favorite. I suggest it as a Saturday or Sunday Supper because it bakes 3 hours and you’ll be able to enjoy the way your kitchen will smell all afternoon!

Mr. Big Food of course used fresh thyme from the garden, and the last of the Honey Wheat Bread for the bread cubes. Nice touch!

CASSOULET I
6 servings

1 C dried small white beans (e.g., Navy)
3 ½ C water
6 slices bacon, cut into 1-inch squares
1 large white onion, chopped fine
1 medium carrot, peeled and diced
2 cloves garlic, minced or pressed
1 tsp dried thyme (leaves)
¼ tsp white pepper
8 oz tomato sauce
1 bay leaf
1 1 ¼ – 1 ½ lb lamb shank, bone-in
1 lb cooked sausage, chunked (bite-size—choose creatively)
3 slices bread, toasted, buttered, and cubed (for topping)

Combine beans and water in a 2 quart saucepan. Bring to boil, boiling briskly for 2 minutes. Remove from heat, cover, and let stand 1 hour. Pre-heat oven to 350^o. Fry bacon until lightly browned and drain, discarding drippings. In a deep 3-4 quart casserole dish, combine beans and their cooking liquid, bacon, onion, carrot, garlic, thyme, pepper, and tomato sauce. Insert bay leaf and lamb shank in center, covering with other ingredients in casserole. Bake covered, about 3 hours or until beans and lamb are tender. Remove lamb shank and recover casserole. When lamb is cool enough to handle, remove meat from bone, dice meat (bite-sized), and stir meat back into casserole. Stir in sausage chunks. Top with diced bread. Return casserole to oven uncovered, and cook 30-40 minutes longer or until sausage is hot and bread cubes are crispy and browned