Oyster Lamb Kick Shaws Elizabethan Casserole
Delight in the timeless elegance of our Oyster Lamb Kick Shaws Elizabethan Casserole, a dish inspired by the opulent flavors of the Renaissance era. This unique casserole pairs tender, slow-cooked lamb shoulder with the briny sweetness of fresh oysters, all enveloped in a velvety sauce infused with nutmeg, cloves, and dry white wine. Topped with a golden, flaky puff pastry crust, this show-stopping meal marries rich, savory notes with a luxurious presentation, perfect for a dinner party or special occasion. With a balance of old-world sophistication and modern comfort, this hearty dish is sure to captivate anyone at your table.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, cubed
- 12 pieces fresh oysters, shucked
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 cup dry white wine
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 sheet puff pastry sheet, thawed
- 1 piece egg, beaten (for glaze)
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat. Add the cubed lamb and sear on all sides until browned. Remove the lamb and set it aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
Stir in the flour and cook for 2 minutes, stirring constantly to make a roux.
Gradually pour in the beef stock and white wine, whisking to prevent lumps. Continue to cook until the mixture thickens.
Add the browned lamb back to the skillet along with the nutmeg, cloves, black pepper, and salt. Stir well to coat the lamb in the sauce.
Transfer the lamb mixture to a greased casserole dish. Arrange the shucked oysters evenly over the top of the lamb mixture.
Roll out the puff pastry sheet slightly and use it to cover the casserole dish, trimming any excess edges. Press the edges of the pastry firmly against the dish to seal.
Brush the top of the pastry with the beaten egg for a golden glaze.
Place the casserole in the preheated oven and bake for 45-50 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.9 g | 345% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.4 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3281 mg | 70% | |
*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.
