Deliciously Easy Lamb Casserole
Warm, hearty, and bursting with flavor, this Deliciously Easy Lamb Casserole is the ultimate comfort food for any occasion. Perfectly tender chunks of lamb shoulder are slow-cooked with a medley of aromatic vegetables, potatoes, and herbs in a rich red wine and tomato-infused sauce. Simple yet elegant, this one-pot wonder is ideal for impressing guests or enjoying as a cozy family dinner. With just 20 minutes of prep and the magic of your oven, this casserole delivers restaurant-quality results without the fuss. Serve it with crusty bread or steamed greens for a satisfying meal that’s as nourishing as it is delicious. Perfect for fans of hearty lamb recipes, easy slow-cooked dishes, and comforting casseroles.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams lamb shoulder, diced
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 medium garlic cloves, minced
- 2 tablespoons all-purpose flour
- 250 milliliters red wine
- 400 milliliters beef or lamb stock
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary sprigs
- 2 bay leaves
- 2 large potatoes, peeled and cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 160°C (320°F).
Heat 1 tablespoon of olive oil in a large ovenproof casserole dish over medium-high heat.
Season the diced lamb shoulder with half the salt and pepper, then brown in batches. Remove the lamb and set aside.
In the same dish, add the remaining olive oil and sauté the onion, carrots, and celery for about 5 minutes until softened.
Stir in the garlic and cook for an additional 1 minute.
Reduce heat to medium, sprinkle the flour over the vegetables, and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
Add the stock, tomato paste, rosemary, bay leaves, and the remaining salt and pepper. Stir to combine.
Return the browned lamb to the casserole dish along with the cubed potatoes.
Cover the dish with a lid and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, stirring halfway through, until the lamb is tender and the sauce has thickened.
Remove and discard the rosemary sprigs and bay leaves.
Garnish with chopped fresh parsley, if desired, and serve warm with crusty bread or steamed greens on the side.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 23.0 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5778 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
