 | | Directions |
- Trim any excess fat from the meat and salt and pepper the cubes.
- Heat oil in a heavy skillet and brown the meat, in batches if necessary to avoid crowding in the pan.
- Set lamb aside and add celery, onion and carrot to browning pan. Cook about 5 minutes, stirring occasionally. Add rosemary and garlic and cook another minute. Add wine, beans and lamb. Mix and put into casserole dish.
- Cover and bake about an hour.
- In a small pan, melt butter and mix in cornflakes (or breadcrumbs) and parsley. Sprinkle over the meat and return to the oven, uncovered. Bake 30 minutes, or until lamb is tender. Serve hot.
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Container: Heavy skillet, oven-proof container with lid
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 pound lamb, cut into cubes about 1 |
| - | | 2 tablespoons olive oil |
| - | | 1 onion, chopped |
| - | | 1 carrot, chopped |
| - | | 1 stalk celery, chopped |
| - | | 2 cloves garlic, or more if preferred |
| - | | 1 tablespoon fresh rosemary, chopped, or 1 tsp dried |
| - | | 2 cans lima or butter beans, drained (about 15 oz each) or other white beans |
| - | | 1 cup dry wine |
| - | | 2 tablespoons butter |
| - | | 1/2 cup crushed cornflakes or breadcrumbs (use cornflakes for gluten-free version) |
| - | | 2 tablespoons chopped parsley |
| - | | salt and pepper |
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