Homegrown Ontario Lamb Cassoulet

This rustic dish from the South of France is a hearty meal-in-one. The flavours stew and marry underneath a deliciously crispy crust of breadcrumbs and Parmesan cheese. Ingredients: 5 slices of Homegrown Ontario bacon, coarsely chopped 3 lb Homegrown Ontario lamb shoulder, trimmed and cut into bite-sized pieces 1/2 tsp each, salt and pepper 2 cups chopped onion 1 cup chopped celery 1 cup chopped, peeled carrots 4 cloves garlic, minced 1 tbsp fresh thyme leaves 2 bay leaves 2 cups chicken broth 1 14 oz (425 g) can diced tomatoes 2 tbsp tomato paste 1/2 cup dry white wine 1 19 oz (540 g) can white beans (navy or kidney), drained and rinsed 2 cups fresh breadcrumbs 1/2 cup freshly grated Parmesan cheese 2 tbsp olive oil 1/4 cup fresh chopped parsley