In a large pot to which you have a tight fitting lid, saute the carrots, onions, garlic, and salt with the 2 tablespoons of oil or butter over medium heat. When the onions just start to color, add the white wine and stir, making sure to scrape up any bits that are stuck to the bottom of the pan. Add the ground bay leaf, herbs de provence, pork shoulder, sausages, and ham to the pot. Add just enough water to cover everything. Cover and cook on medium low heat for 1 hour.
At this point, the pork shoulder should be softening but not falling apart. Remove the pot from the stove, and fish out the sausages and ham slices. Allow both to cool on a cutting board until they can be safely handled, about 5-10 minutes. Tear the ham into pinky-sized chunks, and cut the sausage into 1 inch pieces.
Heat your oven to 325℉
Add the navy beans to the pot, then add the ham, and stir. Place the sausage pieces on top, and bake in the oven, uncovered, for 1 hour. The top will develop a thin crust. This is what you want.
While the cassoulet is baking, combine the parsley, lemon zest, and olive oil in a small bowl and stir.
After 1 hour in the oven, the cassoulet is ready to serve. It can rest for 30 minutes without getting cold if you don’t want to serve it immediately. Serve with the parsley mixture on the side, for topping each portion with after scooping it into a small bowl.