Best Lamb And Bean Casserole Recipes

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LAMB AND WHITE BEAN CASSEROLE



Lamb and White Bean Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, one pot, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons flour
Salt and freshly ground black pepper
6 lamb shanks (about 3 pounds), boned and cut in 1-inch pieces (see note below)
1 cup dry white wine
2 cups beef or veal stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbes de Provence
6 cups cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

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

CASSOULET (WHITE BEAN CASSEROLE WITH PORK, LAMB AND DUCK) PART 2



CASSOULET (WHITE BEAN CASSEROLE WITH PORK, LAMB AND DUCK) PART 2 image

Categories     Bean

Yield 8 people

Number Of Ingredients 1

See part 1

Steps:

  • (follows part 1) Arrange the duck pieces, skin side down, on a rack in a roasting pan and broil them under a preheated broiler about 4 inches from the heat for 10 minutes. Turn the duck pieces and broil them 10 minutes more, or until the juices run clear and the meat is cooked through. Transfer the duck with tongs to a cutting board and reserve 1/4 cup of the duck fat. In a 6 quart casserole layer one third of the reserved bean mixture, half the braised meat mixture, 4 pieces of duck, half the remaining bean mixture, the remaining braised meat mixture, the remaining duck pieces, and the remaining bean mixture. Pour 6 cups of the reserved broth, skimmed of any fat, slowly over the mixture, sprinkle the top with 2 cups of bread crumbs, and drizzle it with 2 tablespoons of the reserved duck fat. Bake the Cassoulet,uncovered, in the middle of a preheated 325deg. f. oven for 30 minutes. Press the crumb layer lightly into the cassoulet, top it with the remaining 1 cup of crumbs, and drizzle the top with the remaining 2 tablespoons of duck fat. Bake the cassoulet for 1 3/4 more, or until the crust is golden brown.

LAMB AND WHITE BEAN CASSEROLE



Lamb and White Bean Casserole image

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

4 small lamb shanks (1 Lb each)
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 stalk celery, diced
1 medium onion
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1 (14 ounce) can beef broth
1 garlic clove, minced
1 bay leaf
1/4 teaspoon salt
1 dash black pepper
1 (16 ounce) can white beans or 1 (16 ounce) can cannellini beans
1 teaspoon chopped fresh parsley
1 lemon, rind of, grated

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 BEAN CASSEROLE RECIPE - (4.5/5)



Lamb and Bean Casserole Recipe - (4.5/5) image

Provided by VerneJ

Number Of Ingredients 12

3 lb. shoulder of lamb, cut into 1-inch pieces
2 slices salt pork, cut in cubes
2 yellow onions, chopped
2 cloves garlic, minced
2 tbsp. bohnenkraut (summer savory/Herbs de Provence)
1 tbsp. tomato paste
1 can (2 lb.) tomatotes
10 1/2 oz. beef broth
1 can water
1/2 lb. dried white beans, soaked overnight in water and drained
Salt and pepper
1 lb. fresh green beans, cut into 1-inch lengths

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.

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