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Lamb Casserole With Vegetables

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  Basil 1 Teaspoon
  Thyme 1⁄4 Teaspoon
  Flour 4 Tablespoon
  Lamb shoulder 1⁄2 Pound, trimmed of fat and cut in large cubes
  Olive oil 2 Tablespoon
  Sherry 1⁄4 Cup (4 tbs)
  Chicken stock 2 Cup (32 tbs), heated
  Butter 1 Tablespoon
  White pearl onions 24 , peeled
  Dry shallots 6 , peeled
  Celery stalk 1 , cut in large pieces and blanched
  Carrots 4 , pared, cut in large pieces and blanched
  Yellow pepper 1 , diced large
  Red pepper 1 , diced large

Preheat oven to 350 °F (180 °C).
Mix basil and thyme with flour. Dredge meat in seasoned flour and season generously with salt and pepper.
Heat oil in ovenproof saute pan over high heat. Add meat and sear on all sides for 8 minutes. Add sherry and cook 3 minutes.
Incorporate chicken stock. Season, bring to boil and cover pan. Cook in oven 2 to 214 hours or adjust time according to size of cubed meat.
Meanwhile, heat butter in frying pan over medium heat. Add pearl onions and shallots. Cook 8 minutes, stirring occasionally.
One and a half hours before end of cooking, add onions to meat.
Fifteen minutes before end of cooking, add all other vegetables. Season with salt and pepper and resume cooking.
Serve with mashed sweet potatoes.

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Lamb Casserole With Vegetables Recipe