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My review
Lamb Casserole
6 made it |
5 reviews
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8
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"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."
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Ingredients
1 h 50 m servings 683Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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10/21/2002
This recipe is the best. I have made it several times with rave reviews from the whole family (including 8 and 13 year olds). It takes a little time to chop the meats up but once it starts to ...
11/8/2004
This is an all time favorite! More a stew than a casserole but so good great for a fall houseboat trip in BC. Our new comfort food of choice. A little work, I followed the recipe exactly but ...
2/10/2003
I needed a recipe for leftover roasted lamb, and this did the trick. I substituted pancetta for the ham and used only one can of beans. It seemed a little salty and it was soupy, so I served it ...