Easy Lamb Casserole Recipe with Onions and Sweet Potatoes
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INGREDIENTS
- 2.2 pounds/1 kilogram lamb shanks
- 8 small potatoes, halved
- 1 onion, thinly sliced
- 1-2 sweet potatoes, peeled quartered
- 1 garlic, halved
- 1 sprig thyme
- 1 teaspoon coarse salt, or to taste
- ½ teaspoon ground black pepper
- 2 tablespoons date syrup
- ¼ cup olive oil
INSTRUCTIONS
- In a deep Dutch oven, heat olive oil and sear the osso buco slices until golden brown. Remove the slices and turn off the flame.
- Place the following into the pot in this order: potatoes (flat side down), onion slices, osso buco, sweet potatoes, halved garlic, salt, ground pepper, date syrup, and thyme.
- If you prefer the meat with some sauce, add 1/2 cup of water or red wine.
- Place a damp parchment paper on top, cover tightly, and bake in the oven for 3 hours at 320°F (160°C).
- Uncover and bake for an additional 10 minutes, then remove from the oven.
MY NOTES
FAQ
Can I make this easy lamb casserole recipe in a slow cooker?
To make this easy lamb casserole recipe in a slow cooker, start by searing the lamb shanks in a skillet until golden brown. Transfer the seared meat and the rest of the ingredients to the slow cooker. Add 1/2 cup of water or red wine for additional moisture. Cook on low for 6-8 hours or on high for 3-4 hours until the meat and vegetables are tender. This method allows the flavors to meld beautifully over time.
Substitutes for date syrup in this easy lamb casserole recipe
If you don’t have date syrup, you can use several alternatives in this easy lamb casserole recipe. Honey is a common substitute, providing a similar sweetness and viscosity. Maple syrup offers a unique flavor and also works well. Molasses can be used for a deeper, richer taste. Agave nectar is another option, although it’s slightly less thick. If you prefer less sweetness, a small amount of brown sugar dissolved in water can also be a suitable replacement. Adjust to taste as needed.
How do I know when the lamb is fully cooked?
You can tell when the lamb is fully cooked by checking its tenderness and internal temperature. The meat should be fork-tender, meaning it easily falls apart when prodded with a fork. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C) for medium-rare or up to 160°F (71°C) for medium. Additionally, the meat should have a consistent color throughout, with no pink or red remaining. Let the lamb rest briefly before serving for the best texture.
How can I thicken the casserole if it’s too watery?
If your casserole is too watery, you can thicken it using several methods. One approach is to remove some of the liquid, blend it with a few cooked vegetables from the casserole, and then return the mixture to the pot. Alternatively, you can mix a tablespoon of cornstarch or flour with cold water to create a slurry, then stir it into the casserole and let it simmer until thickened.
What’s the best way to reheat this casserole?
The best way to reheat lamb casserole is on the stovetop. Transfer the casserole to a saucepan and heat over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). This method ensures even heating and helps maintain the casserole’s texture. If you prefer, you can also reheat it in the microwave; just cover the dish loosely and stir occasionally for even heating. Make sure to reheat until it’s hot throughout, not just warm on the edges.
Side dishes for this easy lamb casserole recipe
Several side dishes pair wonderfully with this easy lamb casserole recipe to create a balanced and satisfying meal. Creamy mashed potatoes or a rich polenta provide a comforting base that complements the hearty flavors of the casserole. For a lighter option, consider a simple green salad with a tangy vinaigrette to cut through the richness. Roasted vegetables, such as carrots, Brussels sprouts, or green beans, add both color and texture. Crusty bread or garlic bread is perfect for soaking up the flavorful sauce. For a Mediterranean touch, couscous or quinoa with herbs and lemon zest works well, enhancing the casserole’s robust taste.
How long does the casserole last in the fridge?
Lamb casserole can be stored in the refrigerator for 3 to 4 days. Ensure it is kept in an airtight container to maintain freshness and prevent contamination. Before refrigerating, allow the casserole to cool to room temperature. When reheating, make sure the stew is heated thoroughly to an internal temperature of 165°F (74°C) to ensure food safety. For longer storage, consider freezing the casserole, where it can last for up to 3 months when properly sealed.
Can I freeze leftovers of this casserole?
Yes, you can freeze leftovers of this lamb casserole. Allow the casserole to cool to room temperature before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. When ready to eat, thaw the casserole in the refrigerator overnight. Reheat on the stove over low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). Freezing helps preserve the casserole’s flavors and textures for future enjoyment.
