Best Lamb Red Wine Rsmry Casserol Recipes

Delicious Lamb, Rosemary & Red Wine Casserole image

Provided by Wendy-Bob

Categories Stew

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 10

400 g ground lamb (I use lean organic)
1 large onion
2 carrots
3 garlic cloves
2 teaspoons dried rosemary
3/4 cup red wine (I use a merlot)
1/2 pint lamb gravy (see recipe below if desired)
1 lamb stock cube (Knorr)
1/2 pint cold water
4 teaspoons bisto, original gravy powder

Steps:

Pre-heat your oven to 200c.
Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
Add the ground lamb and cook for another couple minutes until browned.
Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
Meanwhile, make the gravy. If using my recipe, first mix the Bisto powder with a little cold water to form a paste and then add the remaining water. Break the Knorr stock cube up and add to the saucepan. Cook for a few minutes until it starts to thicken but is not properly cooked.
Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
Bake in the oven for approximately 30-40 minutes.

Nutrition Facts : Calories 469.6, Fat 31.5, SaturatedFat 13.7, Cholesterol 97.3, Sodium 114.3, Carbohydrate 11.6, Fiber 2.4, Sugar 4.4, Protein 23.3

Lamb and Red Wine Stew image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 pound lamb stew meat, cut into 1-inch cubes
Kosher salt
3 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, smashed and peeled
1 onion, diced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 1/2 cups low-sodium beef broth
5 sprigs fresh thyme
1 bay leaf
1 cup green Cerignola olives, smashed and pits removed
2 tablespoons chopped fresh Italian parsley
Mashed potatoes or crusty bread, for serving

Steps:

Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.