Country Lamb Casserole Recipes

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LAMB CASSEROLE



Lamb Casserole image

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

1 kg lamb (diced)
1/4 cup plain flour
1 tablespoon olive oil
2 cloves garlic (crushed)
3/4 cup dry white wine
2 beef bouillon cubes, dissolved in
3/4 cup hot water
2 (440 g) cans diced tomatoes
1 (45 g) can anchovy fillets (diced well)
1 medium carrot (diced)
1 medium onion (diced)
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers
1 sprig fresh basil
6 olives (diced well)
1 tablespoon balsamic vinegar
salt and pepper, to taste

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.

COUNTRY LAMB CASSEROLE



Country Lamb Casserole image

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

1 tablespoon olive oil
12 french-trimmed lamb shanks
6 slices bacon, chopped
2 medium onions, sliced
3 cloves garlic, crushed
1 bunch baby carrots, trimmed
3 medium swede, chopped
12 baby potatoes
1 (400 g) can diced tomatoes or 1 (400 g) can crushed tomatoes
1/4 cup tomato paste
1/2 cup red wine
2 sprigs fresh rosemary
1 1/4 liters vegetable stock (5 cups)
1 (400 g) can brown lentils, rinsed,drained
mashed potatoes, to serve
extra fresh rosemary, to garnish (optional)

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.

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LAMB CASSEROLE



Lamb Casserole image

You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock.

Provided by SAF

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 11

2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 pounds lamb shank, cooked and diced
1 pound cubed ham steak
10 small onions
5 tomatoes - blanched, peeled and chopped
2 cloves garlic, chopped
4 cups chicken stock
2 (15 ounce) cans cannellini beans, drained and rinsed
6 links pork sausage links, halved

Steps:

  • Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
  • Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.

Nutrition Facts : Calories 683 calories, Carbohydrate 38.5 g, Cholesterol 166.3 mg, Fat 34.3 g, Fiber 9 g, Protein 52.7 g, SaturatedFat 12.8 g, Sodium 1539.7 mg, Sugar 7.7 g

COUNTRY-STYLE CASSEROLE



Country-Style Casserole image

This creamy chicken dish, which uses convenient frozen hash browns, pairs tangy mustard with a hint of honey. "Even my little sister, who is a picky eater, comes back for seconds," reports Katie Shea of Brigham City, Utah.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1/2 cup milk
3 tablespoons honey
2 tablespoons Dijon mustard
4 cups cubed fully cooked ham or cubed cooked chicken
1 package (26 ounces) frozen shredded hash brown potatoes
3 cups frozen sliced carrots, optional

Steps:

  • In a large bowl, combine the first five ingredients. Stir in the ham, hash browns and carrots if desired. Transfer to a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

Nutrition Facts : Calories 429 calories, Fat 25g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 576mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.

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