Recipe French lamb and cannellini bean casserole with rosemary dumplings : Practical and Delicious

Recipe French lamb and cannellini bean casserole with rosemary dumplings : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is French lamb and cannellini bean casserole with rosemary dumplings. You are currently reading Recipe French lamb and cannellini bean casserole with rosemary dumplings : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe French lamb and cannellini bean casserole with rosemary dumplings requires 20m, cook 2h and serve 4. Caution: allergy Contains gluten, milk, soy, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Golden brown dumplings in this hearty French stew make a delicious winter meal.

Ingredients:

15 Ingredients

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  1 tbsp olive oil
  
  
  


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  500g lamb shoulder, cut into 3cm pieces
  
  
  


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  12 baby pickling onions, peeled
  
  
  


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  2 carrots, peeled, thinly sliced
  
  
  


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  2 celery stalks, diagonally sliced
  
  
  


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  2 cups (500ml) rose or white wine
  
  
  


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  1 cup (250ml) Massel beef stock
  
  
  


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  1 bouquet garni
  
  
  


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  1 rosemary stalk
  
  
  


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  400g can cannellini beans, rinsed, drained
  
  
  


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  Steamed green beans, to serve
  
  
  



• Rosemary dumplings



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  1 1/2 cups (225g) self-raising flour
  
  
  


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  30g butter
  
  
  


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  2 tsp finely chopped rosemary
  
  
  


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  3/4 cup (185ml) milk
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 160°C. Heat half the oil in a large flameproof casserole pan over high heat. Add one-quarter of the lamb and cook, turning occasionally, for 2-3 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining lamb.
  
  
  


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  Step 2
  
  
  
  
  Add the remaining oil to the pan over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until onions are golden brown. Add the lamb, wine, beef stock, bouquet garni and rosemary. Remove from heat. Bake in preheated oven, covered, for 1 1/2 hours or until lamb is tender. Add the cannellini beans and stir to combine. Increase oven temperature to 200°C.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, to make the dumplings, place the flour in a bowl and season with salt and pepper. Use your fingertips to rub the butter into the flour. Add the rosemary and stir to combine. Add the milk and use a round-bladed knife to stir until mixture just comes together.
  
  
  


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  Step 4
  
  
  
  
  Remove casserole from the oven. Spoon tablespoonfuls of dumpling mixture over the casserole. Bake in oven, uncovered, for 15 minutes or until dumplings are golden brown and cooked through. Serve with steamed green beans, if desired.
  
  
  

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