Italian Lamb Casserole Recipes

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.

MANICOTTI ITALIAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
• Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
• Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

ITALIAN LAMB STEW

Steps:

• Heat oil in a large, heavy bottomed pan on a medium - high heat.
• In a bowl, sprinkle lamb with salt and pepper, then add the flour. Using your hands toss the lamb in the flour until evenly coated.
• Add the lamb to the pan and brown in batches to ensure you keep the heat up. This ensures you seal the meat quickly and do not stew it, keeping the juices inches.
• Set the lamb aside on a plate.
• Add the garlic to the same pan and sauté until soft and fragrant (around 3-5 minutes).
• Add wine and red wine vinegar and simmer over medium to high heat until reduced by half.While stirring to scrape the brown bits from the bottom of the pan.
• Return the lamb to the pan, then add the tomatoes, tomato paste and beef stock. Stir. Cover partially and simmer on a low heat for about 1 hour until the lamb is getting tender.
• Add the onions, carrots and potatoes to the stew.
• Continue to simmer for another 30 minutes until the vegetables are cooked and serve. This recipe goes great with slices of garlic bread!