Lamb Casserole

Name: Lamb Casserole
Ingredients: 2 tbsp plain flour; 2 lbs lamb shoulder, halved; 1 tbsp olive oil; 8 None pearl onions; 2 None carrots, diced; 1 cup chicken stock; 1 (14 oz) can diced tomatoes; 1 (14 oz) can butter beans, drained, rinsed; 2/3 cup frozen peas

9 ingredients

4 steps

Ingredients

2 tbsp plain flour
2 lbs lamb shoulder, halved
1 tbsp olive oil
8 None pearl onions
2 None carrots, diced
1 cup chicken stock
1 (14 oz) can diced tomatoes
1 (14 oz) can butter beans, drained, rinsed
2/3 cup frozen peas

Directions

1

Preheat oven to 375°F. Place flour in a shallow bowl and season well. Trim lamb of excess fat, add to flour and turn to coat, shaking off excess.
2

Heat oil in a Dutch oven on high. Cook lamb in batches for 4 minutes, until browned. Remove from pan.
3

Add onions and carrots to the pan. Cook on medium for 5 minutes, stirring until browned. Return lamb to pan with stock, tomato and beans. Bring to a boil. Cover, transfer to oven. Cook 1 hour, until lamb is very tender.
4

Stir in peas and cook another 10 minutes. Serve.