Balsamic lamb casserole recipe

Balsamic lamb casserole recipe



  • 3 tbsp olive oil
  • 1kg lamb, best-neck
  • 1 large onion, chopped
  • 3 carrots, chopped into chunks
  • 3 sticks celery, chopped into chunks
  • 2 cloves garlic, crushed
  • 2 x 400g cans tomatoes
  • handful of thyme sprigs
  • 150ml balsamic vinegar
  • 2 x 400g cans cannellini beans, drained and rinsed


Heat the oil in a heavy based frying pan.

Brown the lamb. Place in slow cooker.

Saute the onion, carrots, celery and garlic until they begin to soften.

Add to the slow-cooker, together with the tomatoes, thyme and balsamic vinegar. Cook on low for seven hours.

Add the cannellini beans. Cook for another 30 minutes.

Serve with soft polenta, mash or rice.

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Serving Suggestions


  • If you want to add a Middle Eastern flavour to the dish, saute the veggies with 1tsp Moroccan spice, substitute chickpeas for cannellini beans and throw in a handful of sultanas before serving with couscous.
  • Cheaper cuts of meat work well in a slow cooker because of the long cooking time. If you don’t fancy neck of lamb, try lamb shanks instead.
  • This recipe was created by Alana House for Kidspot, New Zealand’s recipe finder.

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