The Nasty Bits: Lamb'S Tongue Recipe

• 3 ounces pancetta, cubed
• 1 onion, thinly sliced
• 3 cups lamb or pork stock
• 1/2 cup dry white or red wine
• 1 bouquet garni
• One 14-ounce can of chopped tomatoes
• 2 sausages, preferably lamb or chicken
• Two 14-ounce cans of cannelli beans, drained
• 1/4 cup of freshly processed bread crumbs

1. In a medium enameled cast-iron pot or clay pot, lightly brown the cubes of pancetta, rendering the fat as you do so. Remove and set aside.
2. Add the wine and deglaze the bottom of the pot. Add the stock, the can of chopped tomatoes, the beans, and the whole sausages. Simmer for half an hour, then remove the sausages and place them onto a cutting board.
3. In the meantime, preheat the oven to 325u0b0F.
4. Place the pot in the oven for 1 hour, until the top is well-browned. Let the cassoulet rest for 10 minutes, then serve with plenty of bread and wine.

pancetta, onion, lamb, dry white, bouquet garni, tomatoes, sausages, cannelli beans, bread crumbs

Taken from www.seriouseats.com/recipes/2010/05/the-nasty-bits-lambs-tongue-offal-cassoulet-recipe.html (may not work)