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Lamb Casserole

Lamb Casserole recipe image
This hearty lamb casserole is a comforting classic that transforms tough cuts of meat into tender, flavorful bites. Slow-cooked with onions, garlic, carrots, and celery, the lamb absorbs the deep flavors of tomato paste, red wine, and fresh herbs like rosemary and thyme. The result is a rich, velvety sauce that clings perfectly to the meat, making it an ideal dish for chilly evenings or weekend family dinners. It pairs beautifully with crusty bread, mashed potatoes, or egg noodles to soak up every last drop of the savory gravy. Simple to prepare but packed with complex flavors, this dish offers a satisfying, home-style meal that feels luxurious without requiring gourmet techniques.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 989.7
Dietary: Gluten-free
Description
This hearty lamb casserole is a comforting classic that transforms tough cuts of meat into tender, flavorful bites. Slow-cooked with onions, garlic, carrots, and celery, the lamb absorbs the deep flavors of tomato paste, red wine, and fresh herbs like rosemary and thyme. The result is a rich, velvety sauce that clings perfectly to the meat, making it an ideal dish for chilly evenings or weekend family dinners. It pairs beautifully with crusty bread, mashed potatoes, or egg noodles to soak up every last drop of the savory gravy. Simple to prepare but packed with complex flavors, this dish offers a satisfying, home-style meal that feels luxurious without requiring gourmet techniques.
Ingredients
  • 2 lbs lamb shoulder, cut into 2-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef or lamb broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • salt and pepper to taste
Directions
  1. 1
    Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
  2. 2
    Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. 3
    Brown the lamb in batches, ensuring not to crowd the pan, until seared on all sides. Remove and set aside.
  4. 4
    Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Saut&# 195;© for 5-7 minutes until softened.
  5. 5
    Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
  6. 6
    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2 minutes to reduce slightly.
  7. 7
    Return the browned lamb to the pot. Add the beef broth, diced tomatoes, rosemary, and thyme.
  8. 8
    Bring the mixture to a boil, then reduce heat to low. Cover the pot tightly.
  9. 9
    Simmer gently for 2 to 2.5 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
  10. 10
    Remove the herb sprigs. Adjust seasoning with additional salt and pepper if needed. Serve hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 989.7kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 1.8g9%
Cholesterol 6.8mg3%
Sodium 9.8mg1%
Total Carbohydrate 246.4g83%
Dietary Fiber 1.0g4%
Sugars 244.6g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, casserole, slow-cooked, herbs, tomato sauce, comfort food, dinner, stew, rosemary, thyme, root vegetables, one-pot, easy, family meal, braised, savory
Read it online: https://www.chefs-mate.com/recipe/lamb-casserole-6/