Lamb and White Bean Casserole
Warm, hearty, and brimming with robust flavors, this Lamb and White Bean Casserole is the ultimate comfort food for cozy dinners. Tender cubes of boneless lamb shoulder are simmered to perfection with creamy white beans, aromatics, and a luscious blend of crushed tomatoes, dry white wine, and fresh herbs like rosemary and thyme. Topped with golden, crispy breadcrumbs and garnished with a sprinkle of fresh parsley, this one-pot dish combines rich textures and savory depth in every bite. Perfect for feeding a crowd, this casserole is slow-cooked for unbeatable flavor and pairs wonderfully with crusty bread or a simple green salad. Whether you're hosting or simply craving a hearty family meal, this recipe is a must-try for fans of rustic, oven-baked dishes. Keywords: lamb casserole, white bean casserole, comfort food, lamb recipe, one-pot meal, baked casserole.
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Recipe Information
Ingredients
- 900 grams boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 400 grams canned white beans, drained and rinsed
- 500 milliliters chicken or lamb stock
- 400 grams canned crushed tomatoes
- 120 milliliters dry white wine
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Season the lamb cubes with half the salt and pepper.
Heat 1 tablespoon of olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Add the lamb and sear until browned on all sides, about 5-6 minutes. Remove the lamb from the dish and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the dish. Sauté the onion, carrot, and celery for 5-6 minutes, or until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the dry white wine to the dish and scrape up any browned bits from the bottom using a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the lamb to the casserole dish along with the drained white beans, stock, crushed tomatoes, rosemary, thyme, bay leaf, and the remaining salt and pepper. Stir well to combine.
Bring the mixture to a simmer on the stovetop, then cover the dish with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 1 hour, stirring halfway through, until the lamb is tender and the flavors have melded.
Remove the casserole dish from the oven and increase the oven temperature to 200°C (400°F).
Sprinkle the breadcrumbs evenly over the top of the casserole and place it back in the oven, uncovered, for an additional 10-15 minutes, or until the breadcrumbs are golden and crispy.
Remove the casserole from the oven and discard the bay leaf. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1016 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.
