Lamb And White Bean Casserole Recipe

Name: Lamb And White Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 stalks celery, diced; 5 cloves garlic, peeled and crushed; 3 tablespoons flour; Salt and freshly ground black pepper; 6 lamb shanks, boned and cut in 1-inch pieces (see note below); 1 cup dry white wine; 2 cups beef or veal stock; 1 cup peeled chopped tomatoes; 2 teaspoons dried herbes de Provence; 6 cups cooked cannellini beans, rinsed and drained if canned; 3 sprigs fresh thyme

Servings: persons

3 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons flour
Salt and freshly ground black pepper
6 lamb shanks, boned and cut in 1-inch pieces (see note below)
1 cup dry white wine
2 cups beef or veal stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbes de Provence
6 cups cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

1
Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole.
2
Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender.
3
Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
4
Preheat oven to 350 degrees.
5
Season the flour with salt and pepper in a bowl.
6
Toss lamb in flour to coat.
7
Heat remaining oil in casserole.
8
Add lamb, and sear over medium-high heat, stirring and turning until meat is browned.
9
Remove meat from pot, and add wine.
10
Cook, stirring, to deglaze pot and reduce wine.
11
Stir in the stock, tomatoes and herbes de Provence.
12
Taste sauce, and add more salt and pepper if necessary.
13
Return vegetables to casserole, then add lamb and beans.
14
Place thyme on top.
15
Cover casserole, and place in oven for 1 hour.
16
Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer.
17
Serve at once, or set aside and reheat before serving.

1104

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 large yellow onion, diced, 2 carrots, peeled and diced, 2 stalks celery, diced, and more.

Yes, Lamb And White Bean Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And White Bean Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions