Lamb Casserole Recipe
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 pounds lamb shank, cooked and diced
- 1 pound cubed ham steak
- 10 small onions
- 5 tomatoes – blanched, peeled and chopped
- 2 cloves garlic, chopped
- 4 cups chicken stock
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 6 links pork sausage links, halved
- Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
- Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.
