Tuscan Lamb Casserole Recipe

Recipe By Slurrp

Tuscan Lamb Casserole is a hearty and flavorful dish that combines tender lamb with aromatic herbs and vegetables. This traditional Tuscan recipe is slow-cooked to perfection, allowing the flavors to meld together and create a rich and comforting meal. The lamb becomes melt-in-your-mouth tender, while the vegetables add a burst of freshness. Serve this casserole with crusty bread or creamy polenta for a satisfying and delicious meal.

4.2
14 Rating -
Rate
Non Vegdiet
1hr 20minstotal
5minsPrep
1hr 15minsCook
1hr 20m.total
5m.Prep
1hr 15m.Cook
Tuscan Lamb Casserole
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ingredients serve

Ingredients for Tuscan Lamb Casserole Recipe

  • 1/2 pound Lamb Shoulder, Cut Into Chunks
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 1 cloves Garlic Cloves, Minced
  • 1/4 can Diced Tomatoes
  • 1/2 tablespoon Tomato Paste
  • 1/4 cup Red Wine
  • 1/4 cup Chicken Broth
  • 1/2 sprig Fresh Rosemary
  • 1/2 sprig Fresh Thyme
  • 1/2 Bay Leaves
  • As required Salt And Pepper To Taste

Directions: Tuscan Lamb Casserole Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (160°C).
  • STEP 2.In a large ovenproof casserole dish, heat olive oil over medium heat.
  • STEP 3.Add the lamb pieces and brown them on all sides. Remove the lamb from the dish and set aside.
  • STEP 4.In the same dish, add onions, carrots, celery, and garlic. Cook until the vegetables are softened.
  • STEP 5.Return the lamb to the dish and add tomatoes, tomato paste, red wine, chicken broth, rosemary, thyme, and bay leaves.
  • STEP 6.Season with salt and pepper to taste. Stir well to combine all the ingredients.
  • STEP 7.Cover the casserole dish with a lid and transfer it to the preheated oven.
  • STEP 8.Cook for 2-3 hours, or until the lamb is tender and the flavors have melded together.
  • STEP 9.Remove from the oven and let it rest for a few minutes before serving.
  • STEP 10.Serve the Tuscan Lamb Casserole with crusty bread or creamy polenta.
  • STEP 11.Enjoy!

Cooking Tips

  • For extra flavor, marinate the lamb in the red wine and herbs overnight before cooking.
  • If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the casserole during the last 30 minutes of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This casserole tastes even better the next day as the flavors continue to develop.
  • You can also freeze the casserole for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the casserole in a preheated oven at 325°F (160°C) for about 20-30 minutes, or until heated through.
  • Serve the Tuscan Lamb Casserole with crusty bread or creamy polenta for a complete meal.
  • Garnish with fresh herbs, such as parsley or basil, for an extra pop of color and flavor.
Nutrition
value
223
calories per serving
7 g Fat19 g Protein9 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    19g
  • Carbs
    9g
  • Fiber
    3g

MacroNutrients

  • Carbs
    9g
  • Protein
    19g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    3mg
  • Vitamin A
    791mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    14mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    156mg
  • Selenium
    5mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp