In keeping with the French classic, this cassoulet includes cheap cuts of meat, but not in the volume that is traditional.
Return the meat to the pan with the stock and remaining ingredients (omitting the lentils) and bring to the boil. Cover with the lid and cook in the oven for 1½ hours until the meat is tender and the stock has reduced. (Remove the lid for the last 30 minutes to thicken the sauce.) Meanwhile, prepare the garlicky breadcrumbs as described (omitting the walnuts) and stir half into the cassoulet just before serving. Serve sprinkled with the remaining breadcrumbs and