Best 2 Lamb And Bean Casserole Recipes

Lamb and bean casserole is a classic comfort food that is both hearty and flavorful. It is a great way to use up leftover lamb, and it can also be made with fresh lamb. The beans add a boost of protein and fiber, and the vegetables add flavor and color. This dish is perfect for a cold winter night, and it is also easy to make.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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.

Tips:

Use high-quality lamb for the best flavor. Look for lamb that is a deep red color and has a firm texture.
Trim excess fat from the lamb before cooking to reduce the amount of grease in the dish.
Browning the lamb before adding it to the casserole will help to develop its flavor.
Use a variety of beans in the casserole for a more complex flavor and texture. Some good options include kidney beans, pinto beans, and black beans.
Add vegetables to the casserole for a more nutritious and flavorful dish. Some good options include carrots, celery, and onions.
Season the casserole with a variety of herbs and spices for a more flavorful dish. Some good options include garlic, paprika, and cumin.
Serve the casserole with a side of rice or bread for a complete meal.

Conclusion:

Lamb and bean casserole is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, fiber, and vegetables, this casserole is a healthy and satisfying meal that is sure to please everyone at the table.