This casserole is easy to make and perfect to delight guests with at dinner parties.
Chef Joachim Buchner, CMC
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Cook: 20 mins
Yields: 6 servings
Ingredients
Lamb Shoulder
2 lbsAmerican Lamb shoulder, boneless, cubed
To taste Salt and pepper
2 ouncesOil or lard
2 Onions, small diced
1/4 cupDiced celery
1/4 cupDiced leek
1/4 cupDiced carrot
2 Garlic cloves
1 tbspTomato paste
1 Sprig Thyme
1 Sprig Marjoram
White Beans
1 lbDried white beans
1 tbspSalt
1 1/2 quartsVegetable broth
1 smallOnion, whole
1 Bay leaf
2 Cloves
2 Garlic cloves, sliced
10 ouncesLean smoked bacon
2 American Lamb sausages (optional)
4 cupsFresh bread crumbs
Directions
1Wash and soak beans overnight. Rinse beans; cook over low heat with salt and vegetable stock for 15 minutes. Add onion, bay leaf, cloves, garlic, bacon and lamb sausage. Simmer until tender. Reserve.
2Season lamb cubes with salt and pepper. In a heavy braising pot, heat the oil and sear the lamb cubes on all sides. Add diced vegetables and tomato paste. Add the cooking liquid from the beans; season with thyme and marjoram. Braise until meat is tender.