Lamb Casserole

bowl Serves 4-6


  • 2 Tbsp olive oil
  • 1 kg lean boneless lamb meat, cut into bite-sized cubes
  • 2 rashers streaky bacon, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 large carrot, peeled and roughly chopped
  • 2 chorizo sausages, roughly sliced
  • 1½ cups red wine
  • 1½ cups beef stock
  • 1 Tbsp tomato paste
  • 2 fresh thyme sprigs
  • 2 fresh rosemary
  • 400 g tin cannellini beans, drained well
  • salt to taste
  • freshly ground pepper to taste
  • crusty bread to serve
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  • 1. Preheat oven to 160°C. Heat the oil in a large, flameproof casserole dish and brown the meat in batches. Set the meat and any juices aside in a dish.

  • 2. Add a little extra oil if necessary to cook bacon and onion until onion is soft and transparent.

  • 3. Add the garlic, carrot and chorizo and cook for a further 2 minutes. Return the meat and any juices to the casserole dish.

  • 4. Increase the heat and add the wine, stock and tomato paste, thyme and rosemary. Cover the casserole dish with the lid and cook in the oven for 1½ hours.

  • 5. Remove the casserole from the oven and stir in the drained beans. Return the casserole to the oven and cook for a further 30 minutes.

  • 6. Adjust the seasoning to taste. Serve with crusty bread.

  • Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

By The Food Magazine

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