lamb casserole

lamb casserole
  • 2 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 pounds lamb shank, cooked and diced
  • 1 pound cubed ham steak
  • 10 small onions
  • 5 tomatoes - blanched, peeled and chopped
  • 2 cloves garlic, chopped
  • 4 cups chicken stock
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 6 links pork sausage links, halved


  1. Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
  2. Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.

10/12/2019
lamb casserole, recipe PT15M PT1H 5 455 calories

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