Lamb And Bean Casserole Recipe 455 Food

LAMB AND WHITE BEAN CASSEROLE

Steps:

• Preheat oven 350 degree F.
• Coat lamb shanks with flour.
• Add lamb shanks to a big casserole pan coated with vegetable oil.
• Cook lamb shanks on all sides.
• Transfer shanks to bowl.
• In drippings from casserole pan, cook celery and onion over medium heat until well browned.
• Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
• Heat to boiling over high heat.
• Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
• When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
• Sprinkle with parsley and lemon peel and serve.

LAMB AND WHITE BEAN CASSEROLE

Steps:

• Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
• Preheat oven to 350 degrees.
• Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
• Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
• Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.

SYRIAN LAMB WITH GREEN BEANS AND RICE

Steps:

• Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
• For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Steps:

• To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
• Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
• Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

BRETON BRAISED LAMB & HARICOT BEANS

Steps:

• Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
• While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
• Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
• Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

LA CASSERUOLA DI AGNELLO E FAGIOLO-ITALIAN LAMB CASSEROLE

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.

LEBANESE LAMB AND BEAN STEW

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
• Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

SLOW-COOKED BEAN CASSEROLE

Steps:

• Generously cover the beans with cold water and leave to soak overnight, then drain.
• Heat the oven to 160C/Gas 3/fan oven 140C. Cut the bacon rind off in one piece and put it in the bottom of a medium-sized casserole. Add the beans, onion, bouquet garni, garlic and some pepper and bury the meat in the beans. Pour in enough water to cover the beans generously and add the lid. Bake until the beans are very soft and a few start to burst. This can take 1-3 hours, depending on the age and type of bean and the thickness of the pot, so check occasionally to see how they are doing. If the beans begin to dry, add more water. The liquid should have evaporated so that the beans are moist but not soupy. If the liquid is too thin, take the lid off for the last half hour's cooking, or at the end of cooking, boil the pot on top of the stove to evaporate the liquid.
• When the beans are tender, stir in the wine and some salt and pepper. Cover and leave to cool for about an hour, so the beans absorb the wine. Remove the bacon and discard the onion and bouquet garni. Dice the bacon and stir it into the beans. The bacon rind can be discarded, or diced and added to the pot.
• Reheat the beans and, if too much liquid remains, boil to reduce it. Taste, adjust the seasoning and serve.

LAMB AND RICE CASSEROLE

Steps:

• Trim fat from lamb shanks.
• In a heavy pot, brown well in butter.
• Add onions; saute until soft.
• Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
• salt and pepper.
• Bring to a boil.
• Cover and simmer 1-1/2 hours.
• When lamb is tender melt butter to bubbling in saucepan.
• Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
• Add remaining salt; set aside.
• Remove lamb shanks from pan.
• Measure broth and add water to measure 2-1/2 cups.
• Return shanks to pan.
• Bring to a boil.
• Stir in sauteed rice and butter.
• Simmer, covered, 30 minutes.
• Allow to stand, covered, 10 minutes before serving.
• Spoon yogurt over top of rice.

LAMB AND BEAN CASSEROLE RECIPE - (4.5/5)

Steps:

• Saute the salt pork in a heavy saucepan for three minutes. Add the lamb a few pieces at a time and brown. Transfer into a casserole and continue until all of the lamb has been browned. Then saute the onions until lightly browned. Add the garlic, tomato paste, bohnenkraut, tomatoes, beef broth, water, white beans and salt and pepper. Bring to a boil and simmer for 1 1/2 hours. then add the green beans and simmer for another 30 minutes. Serve with some parsley spinkled on top.

HEARTY LAMB STEW

Steps:

• Heat the oil in a large casserole. Tip in the lamb and cook for 5 mins until any liquid has disappeared, then add the onion, carrots and leeks. Cook for 5 mins more, stirring often, until the veg is starting to soften.
• Pour over the stock, add the rosemary, cover with a lid and cook over a low heat for 1 hr. Stir in the beans and cook for 30 mins more, topping up with water if necessary, until the lamb is tender and cooked through. Serve with some crusty bread or potatoes, if you like.

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.