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Classic Italian Lamb Casserole
A hearty, slow-cooked lamb casserole with an Italian twist. Perfect for a chilly evening.
⏱150 min🍽4 servings📊medium
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Ingredients
- ●1 kg Australian Lamb Shoulder
- ●2 medium Onion
- ●3 cloves Garlic
- ●400g Canned Tomatoes
- ●200g Mushrooms
- ●120ml White Wine
- ●2 tbsp Olive Oil
- ●1 tsp Italian Seasoning
- ●1 tsp Salt
- ●1 tsp Black Pepper
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Instructions
- 1
Preheat oven to 150°C (300°F).
- 2
Season the lamb with salt, black pepper, and Italian seasoning.
- 3
Heat olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, then set aside.
- 5
Add the onion and garlic to the pot and cook until softened.
- 6
Add the mushrooms and cook until they release their moisture.
- 7
Add the canned tomatoes, white wine, and browned lamb back to the pot.
- 8
Cover the pot and transfer it to the preheated oven.
- 9
Braise the lamb for 2 hours or until it's tender and falls apart easily.
- 10
Serve the lamb casserole hot, garnished with fresh parsley if desired.