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1
Make the beans: Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and cook 5 minutes.
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2
Remove from the heat, cover and let stand 1 hour, then drain.
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3
Stick the whole cloves into the onion halves; add to the pot along with the carrots, celery and pancetta.
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4
Wrap the thyme, parsley and bay leaves in a piece of cheesecloth, tie with kitchen twine and add to the pot; cover with water by 1 inch.
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5
Bring to a boil, reduce the heat to medium, cover and simmer 1 hour.
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6
Add 1 teaspoon salt.
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7
Nestle the sausage in the beans; add water to cover, if necessary.
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8
Add the garlic heads, cut-side down.
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9
Cover and cook until the beans are just tender but still hold their shape, turning the sausage halfway through, 20 to 30 minutes.
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10
Uncover and let cool to room temperature; cover and refrigerate overnight.
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11
Meanwhile, make the meat: Toss the lamb in a bowl with the sugar, oregano, cinnamon, nutmeg, ground cloves, cayenne, 1 tablespoon each olive oil and salt, and 1 teaspoon black pepper.
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12
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
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13
Working in batches, cook the lamb until browned, about 3 minutes per side; transfer to a plate.
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14
Add the pancetta to the pot; cook, stirring, until the fat renders, about 2 minutes.
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15
Add the onion and garlic and cook, stirring, until lightly golden, about 4 minutes.
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16
Add the tomatoes, wine, tomato paste, porcinis and orange zest, then return the lamb to the pot.
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17
Cut out a round of parchment paper and put directly on the surface of the meat.
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18
Bring to a simmer over medium heat, then reduce the heat to low, cover with the lid and cook until the lamb is tender, about 2 hours.
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19
(Adjust the heat as needed to maintain a gentle simmer.)
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20
Transfer the mixture to a large bowl and let cool to room temperature; cover and refrigerate overnight.
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21
Skim off any fat from the bean and lamb mixtures.
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22
Remove the sausage and garlic heads from the beans.
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23
Slice the sausage into pieces and squeeze the garlic cloves from their skins; set aside.
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24
Discard the herb sachet, carrots, celery and onion halves from the beans.
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25
Discard the orange zest from the lamb.
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26
Using a slotted spoon, transfer about half of the beans to a large Dutch oven and top with the lamb (just the beans and lamb, not the liquid).
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27
Add the sliced sausage and garlic cloves, then the remaining beans.
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28
Pour in all the liquid from the lamb mixture.
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29
Add enough of the bean cooking liquid to cover, if necessary.
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30
Put the Dutch oven over medium-low heat and bring the mixture to a simmer, uncovered, about 40 minutes.
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31
Preheat the oven to 325 degrees F. Pulse the bread in a food processor to make coarse crumbs.
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32
Toss with the remaining 1 tablespoon olive oil.
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33
Sprinkle on the cassoulet, transfer to the oven and bake until golden brown, about 1 hour, 30 minutes.
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34
Let rest 15 minutes before serving.
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35
Photograph by Con Poulos
