Best La Casseruola Di Agnello E Fagiolo Italian Lamb Casserole Recipes

ITALIAN LAMB CASSEROLE

Steps:

• Turn a large oval slow cooker to HIGH (for 4 hours cooking) or LOW (for 8 hours cooking).
• Peel and cut the onions into 15mm cubes.
• Peel and chop the garlic finely, then put with the onion in a large non-stick fry pan with just enough olive oil to stop them from sticking and brown over medium heat until evenly coloured.
• Tip the onion and garlic mixture into the slow cooker.
• Peel then cut potatoes in quarters. Put the potatoes cut side down, on the onion and garlic mixture in the pan.
• Spoon the chopped tomatoes and juice from 1 can evenly over the potato layer. Sprinkle with the dried oregano, and the thyme if using, and half the salt and sugar.
• Either cook the lamb chops as they are or cut them in half, or cut into small pieces.
• Put the flour on a shallow plate. Turn a few pieces of meat at a time in the flour, then brown on each side in a little more olive oil in a hot frypan. Put the browned lamb on top of the potatoes.
• Spoon the tomatoes and liquid from the second can over the lamb, then sprinkle with the remaining salt and sugar and some pepper to taste.
• Cover and cook on HIGH (for 4 hours) or LOW (for 8 hours). Just before serving, chop the fresh herbs and stir them through the mixture. If the chops are whole or in large pieces it is easier to remove them with tongs so you can stir through the herbs.
• To serve, spoon the tomato mixture over the meat and potatoes. Serve with a green vegetable.

LA CASSERUOLA DI AGNELLO E FAGIOLO-ITALIAN LAMB CASSEROLE

Steps:

• Soak the borlotti beans overnight in cold water, then drain.
• Heat the oven to 200 degrees Celsius.
• Heat the olive oil in the dutch oven and saute the onions and garlic until translucent. Do not allow to colour or burn.
• Add the celery, herbs, mushrooms and courgettes and saute for 3 minutes.
• Add the tomatoes & juice, stock, red wine, drained beans and the salt and pepper to taste, and heat until just simmering. Simmer for 10 minutes.
• Add the lamb chops and stir until the chops are covered with the liquid mixture.
• Cover, put in the oven and cook on 200 degrees Celsius for 30 minutes.
• In the meantime, combine the flour and butter until there are no lumps.
• After the 30 minutes are up, remove the lamb from the oven. Stir through the butter and flour mixture in teaspoonfuls until well combined. Cover, put back in the oven and then reduce the heat to 150 degrees Celsius. Cook for 1& 1/2 - 2 hours, or until the meat is nearly falling off the bone, and the beans are cooked.
• Serve with crusty ciabatta bread or just in big bowls (think steaming casserole on a cold winter's night) with glasses of red wine. This is nice also with steamed green beans.