lamb casserole

by ann

COOKINGLESSONS

When my mom came two weeks ago, she does what she always does: feverishly buys me food because, duh, food is love. Also she is under the impression that I don’t eat vegetables (I do.) and I won’t buy meat because it’s expensive (I don’t.). The final tally of groceries after a weekend with my mom had me doing refrigerator tetris but I can’t say I wasn’t excited by the five pounds of lamb she bought. There have been lamb tacos and roast lamb but my favorite so far, especially in this brisk weather, is the casserole.

I just finished off the last of what I made and, even still, the rich scent lingers in the bowl, wafting over and making me salivate. It’s a hearty thing, plied with vegetables and chunks of luscious lamb. I would recommend it with a bowl of whole wheat pasta. Perhaps a dish to consider making for all my fellow Northeasterners as another winter storm is predicted to hit?

Stay warm and happy Monday.

lamb casserole

  • 2 tablespoons olive oil
  • 1 pound lamb shoulder, chopped
  • 1 large garlic clove, minced
  • 1/4 large onion, chopped
  • 4 small carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1/2 28 ounce can of peeled tomatoes
  • 2 cups red wine (cabernet sauvignon)
  • 1 cup water
  • 3/4 teaspoon chicken bouillon
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Heat oil in a Dutch oven pot over medium-high heat. Wait until hot to add lamb. Brown the lamb. Add garlic, onion, carrots, and celery. Let cook until onions almost translucent. Add tomatoes, wine, water and chicken bouillon. Bring to a boil before turning down to simmer. Mix in thyme, salt and pepper. Let simmer for 30-60 minutes. Serve with pasta.

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