LAMB AND BEAN CASSEROLE RECIPE - (4.5/5)
Provided by VerneJ
Number Of Ingredients 12
Steps:
- Saute the salt pork in a heavy saucepan for three minutes. Add the lamb a few pieces at a time and brown. Transfer into a casserole and continue until all of the lamb has been browned. Then saute the onions until lightly browned. Add the garlic, tomato paste, bohnenkraut, tomatoes, beef broth, water, white beans and salt and pepper. Bring to a boil and simmer for 1 1/2 hours. then add the green beans and simmer for another 30 minutes. Serve with some parsley spinkled on top.
BRETON BRAISED LAMB & HARICOT BEANS
Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 3h5m
Number Of Ingredients 13
Steps:
- Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
- While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
- Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
- Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.
Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
LAMB AND WHITE BEAN CASSEROLE
Make and share this Lamb and White Bean Casserole recipe from Food.com.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degree F.
- Coat lamb shanks with flour.
- Add lamb shanks to a big casserole pan coated with vegetable oil.
- Cook lamb shanks on all sides.
- Transfer shanks to bowl.
- In drippings from casserole pan, cook celery and onion over medium heat until well browned.
- Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
- Heat to boiling over high heat.
- Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
- When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
- Sprinkle with parsley and lemon peel and serve.
LAMB AND WHITE BEAN CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
- Preheat oven to 350 degrees.
- Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
- Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
- Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams
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LAMB AND BEAN ONE POT CASSEROLE - FUSS FREE FLAVOURS
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5/5 (9)Total Time 3 hrs 20 minsCategory MainCalories 349 per serving
- Melt the dripping in a heavy casserole and add the lamb in batches, Fry until starting to brown. Once browned, remove the lamb from the casserole and set aside on a plate a plate.
- When all the lamb has been browned, add the onion, carrot, celery and garlic. Season with salt and pepper and sauté until soft.
LAMB AND BEAN CASSEROLE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 2 hrsCategory Main-Course
- Put the beans in a bowl and cover with plenty of water. Leave to soak overnight, then drain well.
- Preheat the oven to 160°C (315°F/Gas 2-3). Trim any excess fat from the lamb and cut the lamb into 3 cm (1 1/4 inch) pieces.
- Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add half the meat and toss over medium-high heat for 2 minutes, or until browned. Remove from the dish and repeat with the remaining lamb. Remove from the dish.
- Heat the remaining olive oil in the casserole dish and add the bacon and onion. Cook over medium heat for 3 minutes, or until the onion is translucent. Add the garlic and carrot, and cook for 1 minute, or until aromatic.
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