>> Wednesday, November 9, 2011
Now that the weather is starting to cool outside, I’ve found that I’m starting to crave warm recipes and comfort foods. Nothing says cozy like something piping hot, warming you up from the inside out (even better when consumed by a fireplace in your PJs…). So I’ve broken out the crock pot again and started experimenting with different recipes that I’ve been collecting all through the summer.
One recipe that really jumped out at me was the Lamb Casserole. Everything in this recipe read delicious, lamb, beans, and dumplings. Perfectly braised lamb is succulent and tender. Then rosemary and thyme are added in to the pot and it just brings forth a whole new level of wonderful. The addition of beans not only works to thicken up the sauce, but also provides an added source of protein.
Nutritional Tidbit: Cannellini beans aka the white kidney bean like all other beans are a great source of protein and fiber, both of which keeps us feeling fuller longer. A cup of kidney beans provide 45% of your daily fiber requirement. They’re also a great source of iron, folate and magnesium. If using beans from a can, remember to by the low or no sodium versions. Canned goods often have hidden sodium content aside from just salt.
Since the original recipe called for dish to be cooked in an oven proof casserole dish, I altered it a bit to utilize my crock pot but it still turned out great. My husband and I both really enjoyed it and can definitely see ourselves eating it a couple of times throughout the long Calgary winter.
1 tbsp canola or olive oil
1/2 lb lamb shoulder, cut in to chunks (I used bone in for extra flavour)
1 medium onion, roughly chopped
2-3 carrots, peeled and sliced
2 celery stalks, sliced
2 cups white wine
1 cup low sodium beef stock
2 sprigs of thyme or 1 tbsp dry thyme
1 rosemary stalk or 1 tbsp dry rosemary
2 bay leaves
1 tbsp dry parsley
1 can of cannellini beans
Salt and Pepper
In a medium skillet, heat the oil for 2-3 minutes. Put in a third of the lamb shoulder meat and brown. Rotate each piece until brown on all sides and remove from the skillet and transfer to a bowl.
Repeat with the remainder of the lamb.
Add in the onions, carrots and celery to the skillet. Cook for 5 mins or until the onions start to become translucent.
Stir in the lamb, wine, beef broth and herbs. Add in a good pinch of salt and pepper. Heat until the liquid begins to boil.
Remove and pour it in to a crock pot. Turn the crock pot on high and let it simmer for 2 hours.
Meanwhile you can make the rosemary biscuits. (Recipe below)
When about ready to serve the casserole, preheat the oven to 350º.
Using a ladle, remove the contents in the crock pot and place everything in a 9x13” baking dish. Add Salt and Pepper to taste.
Remove the biscuit dough from the fridge, split the dough in to 6 or 8 sections and place on top of the casserole.
Bake in oven for 10-15 mins or until the dumplings are golden brown (you'll notice them puffing up). Remove and enjoy!
Rosemary Biscuits Ingredients:
1 1/2 cups self raising flour
1 tsp baking soda
1/2 tbsp baking powder
2 tbsp butter
2 tsp finely chopped rosemary or dried rosemary
3/4 cup milk or yogurt
In a mixing bowl, add in flour, baking soda and baking powder.
Slowly cut in butter using a mandolin or pastry cutter. Working fast so the butter doesn’t melt.
Mix in the rosemary. Slowly pour in the milk a bit at a time until the dough pulls away from the bowl.
Once the dough is formed, wrap it in up and place in the fridge until ready to use.