Delicious Lamb Rosemary Red Wine Casserole Recipes
LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
DELICIOUS LAMB, ROSEMARY & RED WINE CASSEROLE
This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans.
Provided by Wendy-Bob
Categories Stew
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 200c.
- Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
- Add the ground lamb and cook for another couple minutes until browned.
- Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
- Meanwhile, make the gravy. If using my recipe, first mix the Bisto powder with a little cold water to form a paste and then add the remaining water. Break the Knorr stock cube up and add to the saucepan. Cook for a few minutes until it starts to thicken but is not properly cooked.
- Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
- Bake in the oven for approximately 30-40 minutes.
Nutrition Facts : Calories 469.6, Fat 31.5, SaturatedFat 13.7, Cholesterol 97.3, Sodium 114.3, Carbohydrate 11.6, Fiber 2.4, Sugar 4.4, Protein 23.3
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