Go
Ingredient Search
Meal Ideas
Recipe Box
Shopping List
My Recent Searches

Lamb Casserole

Recipe By: SAF  
You'll adore this casserole of fresh lamb, smoked ham, sausage, mixed vegetables, and large, white Italian kidney beans. Serve with fresh crusty bread. If you cook the lamb shank in water, boil it until it's falling off the bone. Then strain and reserve the stock, and replace the chicken stock with the lamb stock.
 
  • Prep: 20 Minutes
  • |
  • Cook: 1 hour 30 Minutes
  • |
  • Total: 1 hour 50 Minutes
 
6
 
 
  • 2 sprigs fresh parsley
    •
  • 2 sprigs fresh thyme
    •
  • 2 bay leaves
    •
  • 2 pounds lamb shank, cooked and diced
    •
  • 1 pound cubed ham steak
    •
  • 10 small onions
    •
  • 5 tomatoes - blanched, peeled and chopped
    •
  • 2 cloves garlic, chopped
    •
  • 4 cups chicken stock
    •
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
    •
  • 6 links pork sausage links, halved
    •
 
  1. Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
  2. Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.
  • Current Tags:
Nutrition Information
 
 
More Reviews (3)
Reviewed By: Darlene T
This is an all time favorite! More a stew than a casserole but so good great for a fall houseboat trip in BC. Our new comfort food of choice. A little work, I followed the recipe exactly but well worth it when you start to smell the wonderful aromas and finally take your first bite. A terrific Stew!
Reviewed By: go-red-sox
I needed a recipe for leftover roasted lamb, and this did the trick. I substituted pancetta for the ham and used only one can of beans. It seemed a little salty and it was soupy, so I served it over rice and that cured the problem. Very nice flavors, and I'll be making this again.
Reviewed By: RENEE BURTON
This recipe is the best. I have made it several times with rave reviews from the whole family (including 8 and 13 year olds). It takes a little time to chop the meats up but once it starts to cook, it is well worth the time. It produces wonderful smells through out the house. One thing to note - this is not what I would think of a "casserole" more like a stew or a soup. I serve it over rice or potatoes with crusty bread.