Lamb Casserole
Warm, hearty, and irresistibly comforting, this lamb casserole is the ultimate one-pot meal for cozy dinners or family gatherings. Tender chunks of lamb shoulder are seared to golden perfection, then slow-cooked with a medley of wholesome vegetables, including carrots, celery, and potatoes, in a rich red wine and beef stock broth. Aromatic herbs like rosemary and thyme infuse every bite with robust, earthy flavors, while a touch of tomato paste adds depth and richness. Finished with sweet green peas and a sprinkle of fresh parsley, this casserole is as visually appealing as it is delicious. With its melt-in-your-mouth lamb and satisfying blend of textures, this dish pairs beautifully with crusty bread or steamed greens. Perfect for entertaining or making ahead, this lamb casserole is a classic comfort food you'll want to make again and again.
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Recipe Information
Ingredients
- 800 grams lamb shoulder (boneless, trimmed, and cubed)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 medium onions (finely chopped)
- 3 medium carrots (sliced into rounds)
- 3 stalks celery stalks (chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 250 milliliters red wine
- 500 milliliters beef stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 500 grams potatoes (peeled and diced)
- 150 grams frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 160°C (320°F) or 140°C (284°F) for fan-assisted ovens.
Season the lamb cubes with 1 teaspoon of salt and 1 teaspoon of ground black pepper. Toss the seasoned lamb in the all-purpose flour until evenly coated.
In a large oven-safe casserole dish or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
In the same pot, reduce the heat to medium and sauté the onions, carrots, and celery for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Simmer for 2-3 minutes to reduce the wine slightly.
Return the browned lamb to the pot. Add the beef stock, dried thyme, dried rosemary, bay leaves, and diced potatoes. Stir everything well and bring to a simmer.
Cover the casserole dish with a tight-fitting lid and transfer it to the preheated oven. Cook for 1 hour and 30 minutes, stirring halfway through, until the lamb is tender and the flavors are well combined.
Remove the pot from the oven and stir in the frozen peas. Place the pot back on the stovetop over low heat for 5 minutes to allow the peas to warm through.
Check the seasoning and adjust with additional salt and pepper if needed. Discard the bay leaves before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or steamed greens on the side.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1089 mg | 23% | |
*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.
