Lamb and Bean Casserole

By á-7983

Kind of close to the Lamb and Rice from Greektown

Ingredients

• 4 lamb shanks about 1 lb each (or boneless leg of lamb)
• 2 T flour
• 3 T oil
• 1 large celery rib, diced
• 1 medium onion, diced
• 1 14-16 oz can stewed tomatoes
• 1 14 oz can beef broth
• 1 garlic clove, minced
• 1 bay leaf
• 1/2 t dried thyme
• 1/2 t salt
• 1/4 t ground black pepper
• 1 16oz can cannellini beans, drained (optional)
• 1 t chopped parsley
• 1 t lemon zest
• 1/2 can tomato paste

Details

Servings 6
Cooking time 2mins

Preparation

Step 1

Coat lamb with flour. In a 5 qt Dutch oven over medium heat, heat oil and cook lamb until browned on all sides.
Remove shanks.
In drippings, cook celery and onions until well browned. Return the lamb and add tomatoes, broth and seasoning. cover and heat til boiling. Bake in 350degree oven for approx. 1 1/2 hours. Lamb should be fork-tender
When shanks are done, skim fat from liquid, stir in bean if adding, thicken with tomato paste and sprinkle on parsley and lemon zest.