La Casseruola Di Agnello E Fagiolo Italian Lamb Casserole
Indulge in the heartwarming flavors of *La Casseruola Di Agnello E Fagiolo*—a traditional Italian lamb casserole that’s as rustic as it is comforting. This dish features tender, slow-cooked chunks of bone-in lamb shoulder simmered in a rich tomato and white wine broth, infused with fresh rosemary, thyme, and bay leaves. Complemented by hearty cannellini beans and a medley of carrots, celery, and onion, this one-pot masterpiece delivers a perfect balance of savory and earthy flavors. Ideal for cozy family gatherings or special occasions, this casserole is best served with crusty bread or creamy polenta to soak up every last bit of the flavorful sauce. With minimal prep and a long, slow cook in the oven, it’s a deeply satisfying recipe that transports you straight to the rolling hills of Italy. Perfect keywords: Italian lamb casserole, lamb and bean stew, rustic Italian dinner, slow-cooked lamb recipe, hearty Mediterranean meal.
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Recipe Information
Ingredients
- 900 grams lamb shoulder, bone-in, cut into chunks
- 400 grams canned cannellini beans, drained and rinsed
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams canned chopped tomatoes
- 200 ml dry white wine
- 500 ml chicken or beef stock
- 2 tablespoons olive oil
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the lamb chunks with salt and pepper.
Heat the olive oil in a large casserole or Dutch oven over medium-high heat.
Brown the lamb in batches to avoid overcrowding, cooking for about 3-4 minutes per side, until well-seared. Remove and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the chopped tomatoes, chicken or beef stock, rosemary sprigs, thyme sprigs, and bay leaves to the pot. Stir to combine.
Return the seared lamb to the pot, ensuring the pieces are submerged in the liquid. Bring to a gentle simmer.
Cover the pot with a lid and transfer to a preheated oven at 170°C (340°F). Cook for 1.5 to 2 hours, stirring halfway through.
After 1.5 hours, add the cannellini beans to the pot and stir gently. Cook for an additional 15-20 minutes, uncovered, to allow the sauce to thicken slightly.
Remove the pot from the oven and discard the rosemary, thyme sprigs, and bay leaves.
Taste the casserole and adjust the seasoning with additional salt and pepper if needed.
Serve hot with crusty bread or creamy polenta to soak up the rich sauce.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1020 mg | 22% | |
*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.
