Italian Lamb Casserole Recipe | Lamb Shoulder Dinner
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Italian Lamb Casserole Recipe

   2½ kg boneless lamb shoulder , excess fat trimmed
   4 tbsp flour , well seasoned for dusting
   3 tbsp olive oil
   3 large onions , chopped
   4 stalks celery , diced
   4 carrots , peeled and diced
   4 garlic cloves , sliced
   2 tbsp chopped rosemary leaves
   350ml white wine
   2 x 400g tins plum tomatoes
   20 black olives , pitted
   2 lemons , zested and juiced
   a small bunch flat-leaf parsley , chopped

Directions for Italian Lamb Casserole Recipe
- Turn oven on to 350 degrees
- Cut the lamb into chunks and coat with flour
- In a pan, cook the meat until browned
- Add in the onions, celery, garlic, carrots, and rosemary
- Add the meat mixture into a casserole dish
- Add in wine and tomatoes
- Cook for 1 hour 30 minutes

Easy and tasty Italian lamb casserole recipe. Popular with my family and friends. I used vegetable stock instead of wine and it turned out great.

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