Lambs Heart Casserole Recipes

LAMB CASSEROLE

Lamb Casserole image

This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.

Provided by Honni

Categories Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 kg lamb (diced)
1/4 cup plain flour
1 tablespoon olive oil
2 cloves garlic (crushed)
3/4 cup dry white wine
2 beef bouillon cubes, dissolved in
3/4 cup hot water
2 (440 g) cans diced tomatoes
1 (45 g) can anchovy fillets (diced well)
1 medium carrot (diced)
1 medium onion (diced)
1/2 teaspoon dried chili pepper flakes or 2 fresh chili peppers
1 sprig fresh basil
6 olives (diced well)
1 tablespoon balsamic vinegar
salt and pepper, to taste

Steps:

Toss diced lamb in plain flour with salt& pepper.
Heat oil in large frypan and cook lamb until brown.
Remove from pan and set aside.
Add garlic, onion, carrots, wine and bring to boil.
Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
Return lamb to dish and bring to boil.
Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
Serve with a side of your choice.
My husband likes this served with mashed potato and green beans.

COUNTRY LAMB CASSEROLE

Country Lamb Casserole image

Make and share this Country Lamb Casserole recipe from Food.com.

Provided by Terese

Categories Lamb/Sheep

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
12 french-trimmed lamb shanks
6 slices bacon, chopped
2 medium onions, sliced
3 cloves garlic, crushed
1 bunch baby carrots, trimmed
3 medium swede, chopped
12 baby potatoes
1 (400 g) can diced tomatoes or 1 (400 g) can crushed tomatoes
1/4 cup tomato paste
1/2 cup red wine
2 sprigs fresh rosemary
1 1/4 liters vegetable stock (5 cups)
1 (400 g) can brown lentils, rinsed,drained
mashed potatoes, to serve
extra fresh rosemary, to garnish (optional)

Steps:

Heat oil in a large pan.
Add shanks, in batches, cook until browned all over.
Remove from pan.
Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
Stir in lentils.
Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
Serve casserole over mashed potatoes; garnish with extra fresh rosemary.

LAMB CASSEROLE

Lamb Casserole image

Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.

Provided by ozzygirl

Categories Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 shoulder lamb chops
1 large onion (chopped and diced)
4 garlic cloves (crushed)
1 large carrot (sliced)
1 cup peas
150 -160 g pasta sauce (tomato)
2 teaspoons stock
1 cup hot water (or more)
1 dash salt
1 dash pepper
1 pinch oregano
potato, halfed and boiled

Steps:

Preheat oven to 180°C.
Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
Remove from heat and transfer into casserole dish.
Add peas.
Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
Serve with boiled potatoes.

Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6

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