ITALIAN LAMB CASSEROLE
Make and share this Italian Lamb Casserole recipe from Food.com.
Provided by lackii650
Categories Lamb/Sheep
Time 4h20m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Turn a large oval slow cooker to HIGH (for 4 hours cooking) or LOW (for 8 hours cooking).
- Peel and cut the onions into 15mm cubes.
- Peel and chop the garlic finely, then put with the onion in a large non-stick fry pan with just enough olive oil to stop them from sticking and brown over medium heat until evenly coloured.
- Tip the onion and garlic mixture into the slow cooker.
- Peel then cut potatoes in quarters. Put the potatoes cut side down, on the onion and garlic mixture in the pan.
- Spoon the chopped tomatoes and juice from 1 can evenly over the potato layer. Sprinkle with the dried oregano, and the thyme if using, and half the salt and sugar.
- Either cook the lamb chops as they are or cut them in half, or cut into small pieces.
- Put the flour on a shallow plate. Turn a few pieces of meat at a time in the flour, then brown on each side in a little more olive oil in a hot frypan. Put the browned lamb on top of the potatoes.
- Spoon the tomatoes and liquid from the second can over the lamb, then sprinkle with the remaining salt and sugar and some pepper to taste.
- Cover and cook on HIGH (for 4 hours) or LOW (for 8 hours). Just before serving, chop the fresh herbs and stir them through the mixture. If the chops are whole or in large pieces it is easier to remove them with tongs so you can stir through the herbs.
- To serve, spoon the tomato mixture over the meat and potatoes. Serve with a green vegetable.
Nutrition Facts : Calories 1037.5, Fat 61.1, SaturatedFat 24.3, Cholesterol 180, Sodium 1476.7, Carbohydrate 73, Fiber 10, Sugar 14.8, Protein 49.9
LA CASSERUOLA DI AGNELLO E FAGIOLO-ITALIAN LAMB CASSEROLE
This is my version of a rustic lamb & bean casserole that we had in Italy during our travels. I normally use 5 cloves of garlic. This works really well in a Le Creuset dutch oven or any heavy based casserole dish, as the vegetables hold their shape a bit better. If you don't like beans, leave them out and reduce the stock by 1/2 cup. Serve with boiled new potatoes instead.
Provided by LilKiwiChicken
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Soak the borlotti beans overnight in cold water, then drain.
- Heat the oven to 200 degrees Celsius.
- Heat the olive oil in the dutch oven and saute the onions and garlic until translucent. Do not allow to colour or burn.
- Add the celery, herbs, mushrooms and courgettes and saute for 3 minutes.
- Add the tomatoes & juice, stock, red wine, drained beans and the salt and pepper to taste, and heat until just simmering. Simmer for 10 minutes.
- Add the lamb chops and stir until the chops are covered with the liquid mixture.
- Cover, put in the oven and cook on 200 degrees Celsius for 30 minutes.
- In the meantime, combine the flour and butter until there are no lumps.
- After the 30 minutes are up, remove the lamb from the oven. Stir through the butter and flour mixture in teaspoonfuls until well combined. Cover, put back in the oven and then reduce the heat to 150 degrees Celsius. Cook for 1& 1/2 - 2 hours, or until the meat is nearly falling off the bone, and the beans are cooked.
- Serve with crusty ciabatta bread or just in big bowls (think steaming casserole on a cold winter's night) with glasses of red wine. This is nice also with steamed green beans.
Nutrition Facts : Calories 997.3, Fat 66.5, SaturatedFat 28, Cholesterol 161.4, Sodium 194.7, Carbohydrate 47.8, Fiber 16.9, Sugar 6.9, Protein 48.7
COUNTRY LAMB CASSEROLE
Make and share this Country Lamb Casserole recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pan.
- Add shanks, in batches, cook until browned all over.
- Remove from pan.
- Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
- Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
- Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
- Stir in lentils.
- Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
- Serve casserole over mashed potatoes; garnish with extra fresh rosemary.
LAMB CASSEROLE
This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.
Provided by Honni
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Toss diced lamb in plain flour with salt& pepper.
- Heat oil in large frypan and cook lamb until brown.
- Remove from pan and set aside.
- Add garlic, onion, carrots, wine and bring to boil.
- Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
- Return lamb to dish and bring to boil.
- Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
- When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
- Serve with a side of your choice.
- My husband likes this served with mashed potato and green beans.
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