LOVE ME TENDER

“For luscious, meltingly tender shanks, cook these the day before then reheat before serving”

Cheat’s Cassoulet with Pork, Duck and Sausage

This is deceptively easy to make, but incredibly rich and decadent for an indulgent dinner with friends. I like to serve it with steamed or blanched green veges.

2 tablespoons olive oil
800 grams skinless, bonelesspork shoulder, cut into4cm pieces
120 grams pancetta, sliced
1 brown onion, finely chopped
1 large carrot, finely chopped
1 stick celery, finely chopped
4 sprigs thyme
½ teaspoon chilli flakes
4 cloves garlic, crushed
1 bay leaf
5 cups chicken stock
400 grams tomato passata
2 x 390-gram tins cannellinibeans, drained
4 confit duck legs
8 good-quality pork sausages
200 grams sourdough, crusts removed, roughly chopped
½ cup curly leaf parsley
1 tablespoon reservedduck fat
2 cloves garlic
1 teaspoon sea salt

Add the pancetta to the pot and cook for 5 minutes, then add