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French lamb and cannellini bean casserole with rosemary dumplings
French lamb and cannellini bean casserole with rosemary dumplings
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Golden dumplings in French stew for a hearty winter meal.
Ingredients:
  • 18.20 gm olive oil
  • 500g lamb shoulder, cut into 3cm pieces
  • 12 baby pickling onions, peeled
  • 2 carrots, peeled, thinly sliced
  • 2 celery stalks, diagonally sliced
  • 500ml rose petal
  • 250ml beef stock
  • 1 bouquet garni
  • 1 rosemary stalk
  • 400g can cannellini beans, rinsed, drained
  • Steamed green beans, to serve
  • 225g self-raising flour
  • 30g butter
  • 2 tsp finely chopped rosemary
  • 185ml milk
Instructions:
  • Preheat the oven to 160°C. In a large flameproof casserole pan over high heat, heat half of the oil. Add one-quarter of the lamb and cook until browned all over, about 2-3 minutes. Transfer to a bowl and repeat with the remaining lamb in 3 more batches.
  • Pour the rest of the oil into the pan over medium heat then sauté the onion, carrot, and celery until the onions are golden brown, about 5 minutes. Introduce the lamb, wine, beef stock, bouquet garni, and rosemary. Transfer to a preheated oven and bake covered for 1 1/2 hours until the lamb is tender. Stir in the cannellini beans and bake at 200°C.
  • For the dumplings, combine flour with salt and pepper in a bowl. Rub in the butter using your fingertips. Mix in rosemary. Pour in milk and stir with a round-bladed knife until just combined.
  • Take the casserole out of the oven, then dollop spoonfuls of dumpling mixture over it. Bake uncovered for 15 minutes or until the dumplings are golden brown and fully cooked. Enjoy with steamed green beans, if desired.

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