Cassoulet is a big production in many places in France, requiring duck and pork and sausages and assorted other meats in addition to beans. This cassoulet pairs creamy white beans with rich lamb shanks in a delicious wine-and-thyme flavored sauce. The result is sublime. I like to include veal demi-glace because it deepens the flavor considerably.

SERVES 6 

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 6 thick-cut smoked bacon strips, cut into 1-inch dice
• 4  1/2 -pound lamb shanks
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 large onions, finely chopped
• 4 celery stalks, finely chopped
• 1 (14½-ounce) can crushed tomatoes with their juice
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 4 cups veal demi-glace or chicken stock or store-bought chicken broth
• 1½ cups great northern or cannellini beans, presoaked and drained
• Salt and freshly ground black pepper (optional)
• ½ cup finely chopped fresh flat-leaf parsley for garnish

INSTRUCTIONS

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the bacon and cook until it has rendered its fat and begins to crisp. Remove the bacon, drain on paper towels, and remove all but 3 tablespoons of the fat from the pot. Add the lamb shanks, brown on all sides, and transfer to a plate. Return the bacon to the pot. Add the garlic, thyme, bay leaf, onions, and celery and sauté for 4 to 6 minutes, or until the onions begin to soften. Add the tomatoes and wine and bring to a boil. Add the demi-glace, beans, and lamb shanks and drizzle with the remaining 2 tablespoons of oil. Lock the lid in place and cook at high pressure for 30 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the bay leaf, transfer the lamb shanks to a tureen or large serving bowl, and cover loosely with aluminum foil. Remove any beans that aren’t cooked (they are usually floating on the top) and skim off any excess fat from the liquid. Taste the stock for seasoning and add salt and pepper if needed. Transfer the contents of the pot to the serving bowl and garnish with the parsley before serving.

NOTES:

• Demi-glace is a classic preparation of veal stock and sauce espagnole (a rich sauce), which is reduced until it is syrupy. Sold as a base that is reconstituted with water, demi-glace is great to have on hand to give soups and sauces a deeper flavor. A reliable brand is More Than Gourmet, which is available at fine cookware stores.