Cassoulet

• 4 tablespoons plus 1 teaspoon butter
• 2 (6-ounce) veal shanks
• 1/2 cup flour
• Essence, recipe follows
• 1 cup diced onions
• 1/2 cup diced celery
• 1/2 cup diced carrots
• Salt
• Freshly ground black pepper
• 1 pound white navy beans
• 10 cups water
• 2 bay leaves
• 2 ham hocks, about 4 to 6 ounces each
• 1/2 pound andouille sausage links, cut into 4 equal portions
• 1/2 pound smoked sausage, cut into 4 portions
• 3/4 cup dried fine bread crumbs
• 1/2 cup grated Parmesan
• 3 tablespoons chopped parsley
• 2 tablespoons olive oil
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter.
2. In a large saucepan, melt the remaining butter.
3. Season the veal shanks with Essence.
4. Season the flour with Essence.
5. Dust shanks with seasoned flour.
6. Sear the shanks for 3 minutes on each side, or until golden.
7. Remove from the pan and set aside.
8. Add the onions, celery, and carrots.
9. Season with salt and pepper.
10. Saute for 3 to 4 minutes, or until slightly wilted.
11. Add the beans, water, ham hocks, shanks and bay leaves and bring to a boil.
12. Season with salt and pepper.
13. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours.
14. Add the sausages and cook for 30 minutes.
15. Reseason the mixture if necessary.
16. Remove the ham hocks and shanks.
17. After the meat has cooled, using a fork, shred the meat into small pieces.
18. Add the shredded meat to the bean mixture.
19. Pour the mixture into the prepared pan.
20. For the Gratine, in a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil.
21. Season with salt and pepper.
22. Mix well.
23. When the bean-meat mixture is cooked, spoon the grantine` evenly over the top and bake for 10 minutes or until lightly browned.
24. Serve warm.
25. Combine all ingredients thoroughly and store in an airtight jar or container.
26. Yield: about 2/3 cup
27. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
28. Published by William and Morrow, 1993.

butter, veal shanks, flour, onions, celery, carrots, salt, freshly ground black pepper, white navy beans, water, bay leaves, ham hocks, sausage links, sausage, bread crumbs, parmesan, parsley, olive oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cassoulet-recipe2.html (may not work)