Italian lamb casserole
CSIRO Total Wellbeing Diet
Main Meals (Dinners)|Kid-friendly|Freezer-friendly
4 peopleServes
4
4
| Prep | 5 min | |
| Cook | 120 min |
- Lamb leg roast, lean, raw, 800 g, cut into 3 cm cubes
- Extra virgin olive oil, 2 tablespoon(s)
- Onion, any type, 1 medium, finely chopped
- Carrot, 1 medium carrot(s), finely chopped
- Celery, 1 stalk(s), finely chopped
- Garlic, 2 clove(s), crushed
- Red wine, ¼ cup(s), (1/4 cup)
- Tomato paste, no added salt, 2 tablespoon(s)
- Chicken liquid stock, salt reduced, 2 cup(s)
- Bay leaves, 1 leaf(s)
- Rosemary, fresh, 2 sprig(s)
- Parsnip, peeled, 2 parsnip(s), peeled and chopped
- Italian parsley, 2 tablespoon(s)
Method
Preheat oven to 180°C (350°F).
Heat a large enamelled cast-iron casserole over high heat. Coat lamb with oil and cook, in small batches, for 5 minutes, or until browned. Remove from pan and set aside. Add onion, carrot and celery to pan and cook for 5 minutes, or until soft. Return lamb to pan, then add garlic, red wine and tomato paste and cook for a further 5 minutes. Add stock, bay leaf, rosemary and enough water to ensure lamb is covered. Cover with lid and bake in oven for 1 hour.
Add parsnip and cook for a further 40 minutes.
Serve sprinkled with parsley.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 2 |
| Bread & Cereals | 0 |
| Vegetables | 1 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 475 |
| Protein | 45.4 g |
| Total fat | 21 g |
| - Saturated fat | 6.5 g |
| Total carbohydrates | 16.4 g |
| - Total sugars | 9.9 g |
| Fibre | 6.6 g |
| Sodium | 476 mg |