Lamb, Bean And Lemon Casserole

by Naomi (follow)
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Simple but delicious, tender lamb with zesty lemon casserole is full of flavour. This casserole is a family favourite.

The lemon, beans and tomato give a nice fresh kick.

Lamb, Bean And Lemon Casserole
Delicious Greek inspired lamb casserole with zesty lemon

Preparation Time: 10 minutes (plus 1 hour marinating time)
Cooking Time: 1 hours 40 minutes
Serves: 4 - 6

4 lamb shanks
1 cup water
1 tbsp tomato paste
1 tomato, diced
1 cup green beans, sliced
2 large potatoes, diced
1 lemon, zested and juiced

Marinade ingredients
1 lemon, juiced and zested
1 tbsp paprika
2 tsp oregano
1 tsp cinnamon
4 cloves garlic, crushed (exclude for low FODMAP)
Salt and pepper, to season

Whisk the marinade ingredients. Add the lamb shanks roll to coat, cover and refrigerate for 1 hour, overnight for best results.

Lamb, Bean And Lemon Casserole
I use tongs and roll two shanks at a time

Sear the lamb shanks in a frypan on high, until all sides are brown, about 4 - 5 minutes.

Lamb, Bean And Lemon Casserole
Sear the lamb shanks

Combine leftover marinade with water, tomato paste, pour into the frying pan and bring to a boil.
Cover and reduce to a simmer for 1 hour.

Lamb, Bean And Lemon Casserole
The lamb will fall of the bone as it is cooked at a low temperature

Turn the lamb shanks over, add the potatoes, cover and simmer for 30 minutes.
Use two forks to pull the lamb off the bone, add the beans and tomato. Add salt, pepper and lemon juice to taste. Simmer uncovered until the beans are cooked to your liking. I cooked mine for 5 minutes.

Add the beans, tomato and lemon juice to taste
The lemon, beans and tomato add a great flavour

If you like Greek food you may like to try my easy almond biscuits (amigthalota).

For more of my recipes visit Naomi's recipes.

#Lamb shanks
#Make ahead
#Slow cook
#Gluten free
#Lactose free
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