Lambs Heart Casserole Recipes

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

Ingredients

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.

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

Ingredients

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

LAMB SHANKS WITH ARTICHOKE HEARTS

Lamb Shanks With Artichoke Hearts image

Make and share this Lamb Shanks With Artichoke Hearts recipe from Food.com.

Provided by 2Bleu

Categories Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 lamb shanks
2 tablespoons lemon juice, divided
salt and black pepper, to taste
2 tablespoons olive oil
2 garlic cloves
1 teaspoon oregano
1 onion, quartered
1/2 cup beef broth
1/2 cup dry white wine
10 ounces artichoke hearts (I use frozen)
1 teaspoon cornstarch
1/4 cup water (or buttermilk)

Steps:

Preheat oven to 300°F.
Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.

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