Deliciously Easy Lamb Casserole

Warm, hearty, and bursting with flavor, this Deliciously Easy Lamb Casserole is the ultimate comfort food for any occasion. Perfectly tender chunks of lamb shoulder are slow-cooked with a medley of aromatic vegetables, potatoes, and herbs in a rich red wine and tomato-infused sauce. Simple yet elegant, this one-pot wonder is ideal for impressing guests or enjoying as a cozy family dinner. With just 20 minutes of prep and the magic of your oven, this casserole delivers restaurant-quality results without the fuss. Serve it with crusty bread or steamed greens for a satisfying meal that’s as nourishing as it is delicious. Perfect for fans of hearty lamb recipes, easy slow-cooked dishes, and comforting casseroles.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 600 grams lamb shoulder, diced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 3 medium garlic cloves, minced
• 2 tablespoons all-purpose flour
• 250 milliliters red wine
• 400 milliliters beef or lamb stock
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary sprigs
• 2 bay leaves
• 2 large potatoes, peeled and cubed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Heat 1 tablespoon of olive oil in a large ovenproof casserole dish over medium-high heat.

Step 3

Season the diced lamb shoulder with half the salt and pepper, then brown in batches. Remove the lamb and set aside.

Step 4

In the same dish, add the remaining olive oil and sauté the onion, carrots, and celery for about 5 minutes until softened.

Step 5

Stir in the garlic and cook for an additional 1 minute.

Step 6

Reduce heat to medium, sprinkle the flour over the vegetables, and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 7

Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

Step 8

Add the stock, tomato paste, rosemary, bay leaves, and the remaining salt and pepper. Stir to combine.

Step 9

Return the browned lamb to the casserole dish along with the cubed potatoes.

Step 10

Cover the dish with a lid and transfer it to the preheated oven.

Step 11

Bake for 1.5 to 2 hours, stirring halfway through, until the lamb is tender and the sauce has thickened.

Step 12

Remove and discard the rosemary sprigs and bay leaves.

Step 13

Garnish with chopped fresh parsley, if desired, and serve warm with crusty bread or steamed greens on the side.

Nutrition Facts

Serving size	(2288.8g)

Amount per serving	% Daily Value*
Calories	2947.9

Total Fat 169.4g	0%
Saturated Fat 65.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 588.8mg	0%
Sodium 3565.2mg	0%
Total Carbohydrate 166.0g	0%
Dietary Fiber 17.9g	0%
Total Sugars 23.0g
Protein 140.7g	0%

Vitamin D 0IU	0%
Calcium 338.7mg	0%
Iron 20.3mg	0%
Potassium 5777.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 20.5%

Carbs: 24.1%