Cassoulet, the beginning

So I have started the process for putting together a cassoulet that we will be having on Thursday for a duel Birthday/New Years Eve Celebration with some great friends. I can't think of a better way to celebrate then to share the ultimate meat lovers dish, and wash it down with some great wines! Yesterday I starting the confit process with the duck legs, packing them in shallots, garlic, rosemary, thyme and salt/pepper, they will be seared then cooked in duck fat on Thursday morning then placed in the cassoulet to finish in he afternoon. I have the white beans soaking overnight and will slow cook them tomorrow with a couple of smoked ham hocks from The Swinery. I braised a bone-in lamb shoulder today. Browned it in a pan with some pork fat, then sauteed some onions and garlic, added a little tomato paste and flour, then tossed in some thyme, rosemary and bay leaf. Then instead of using a beef stock, I used the braising liquid from the pork belly I did on Sunday and a bottle of white wine to finish it off. Placed the shoulder back in and covered the pan with foil and braised it at 320 degrees for about 4-5 hours, until the meat fell off the bone. Stay tuned for the conclusion and photo's!