Delicious Lamb Casserole with Rosemary & Red Wine

Are you in the mood for a hearty and flavorful meal that’s perfect for any occasion? Then look no further than this delicious Lamb, Rosemary & Red Wine Casserole Recipe!

This recipe combines tender pieces of lamb with aromatic rosemary, savory garlic, and a rich red wine sauce for a dish that will make your taste buds sing. The slow-cooked lamb is melt-in-your-mouth tender, while the red wine and rosemary add depth and complexity to every bite.

Whether you’re looking for a cozy Sunday dinner or an impressive dish to serve at your next dinner party, this lamb casserole is sure to impress. So why not give it a try? Your taste buds (and your guests) will thank you!

Why You’ll Love This Recipe

Delicious Lamb, Rosemary & Red Wine Casserole
Delicious Lamb, Rosemary & Red Wine Casserole

This Lamb, Rosemary, and Red Wine Casserole recipe is the perfect dish for anyone who loves comforting and savory flavors. The combination of fragrant dried rosemary, tender lamb, rich red wine, and sweet carrots creates an incredibly flavorful and comforting meal that is perfect for chilly nights.

But what sets this recipe apart from other lamb casserole recipes is the addition of red wine. Without a doubt, the red wine brings out more depth and richness in the lamb stew, creating an unsurpassable flavor that will leave you craving for more.

The best part about this recipe is that it can be easily adapted to suit your taste buds. If you prefer spicier food, feel free to add some chili flakes or cayenne pepper to the mix. Or if you want a creamier texture to the casserole, simply add some heavy cream to the pot.

Overall, this Lamb, Rosemary, and Red Wine Casserole recipe is one of the best lamb casserole recipes you will ever make. The rich flavor and tender meat will leave your taste buds satisfied and your stomach happy. So don’t wait any longer — grab your kitchen utensils and give this recipe a try today!

Ingredient List

“Savor the flavor of this hearty lamb casserole infused with rosemary and red wine!”

Here’s everything you need to make this delicious lamb, rosemary & red wine casserole recipe:

  • 650g (1lb, 7oz) boned shoulder lamb, cut into 2cm cubes
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp plain white flour seasoned with salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 25g (1oz) butter
  • 1 tbsp tomato puree
  • 300ml (1/2 pint) lamb stock made from a lamb stock cube or hot water
  • 300ml (1/2 pint) red wine
  • 2 tsp dried rosemary
  • Salt and freshly ground black pepper

This recipe includes all the necessary ingredients for a heartwarming dish that’s perfect for a cold winter night. With ingredients like olive oil, garlic cloves, and dried rosemary, it promises to be packed full of flavor. The combination of red wine and lamb stock adds an earthy depth to the casserole. Don’t forget to use lamb shoulder as this helps make the best slow-cooked lamb stews.

The Recipe How-To

“Warm your soul with a cozy bowl of lamb, rosemary and red wine goodness.”

Now that you have all the necessary ingredients to make this lamb, rosemary & red wine casserole, it’s time to learn how to cook it.

Step 1: Preparing the Meat

Firstly, cut the 650g (1lb 7oz) of boned shoulder lamb into 2cm cubes. Heat 1 tbsp of the olive oil in a large dutch oven over medium-high heat. Add the lamb and cook for 5-7 minutes stirring constantly until browned on all sides.

Step 2: Preparing the Vegetables

Remove the browned lamb from the dutch oven and set aside. In the same pan, add 1 tbsp olive oil, 1 tbsp butter and sauté chopped onion, 2 minced garlic cloves and sliced 2 carrots for about 5 minutes or until lightly browned.

Step 3: Adding Wine & Flavorings

Add back in the browned lamb, followed by 300ml (1/2 pint) of red wine and a crumbled beef stock or lamb stock cube. Stir in 1 tablespoon of tomato puree, then add a handful of fresh rosemary sprigs or approximately 1 tsp of dried rosemary. Finally, pour enough cold water so that everything is just submerged.

Step 4: Cooking the Casserole

Bring to a boil and then reduce heat to low. Cover the pot with a lid and leave it to simmer gently for about two hours until the beef is soft and tender.

Step 5: Adding Some Umbiance

To add some extra character to our recipe, mash some good old-fashioned potatoes with parsley butter or serve with crusty white bread or steamed rice. Thicken with plain flour seasoned.

This is perfect for chilly nights when everyone stays indoors. So, what are you waiting for? Gather the ingredients and start cooking!

Substitutions and Variations

“Take comfort in every bite of this satisfying lamb casserole.”

Are you looking to add your own unique twist to this classic lamb, rosemary and red wine casserole recipe? Here are some substitutions and variations that can help you make this dish your own:

– Meat: Instead of lamb, you can use beef or veal for a heartier flavor. You could also use ground beef if the idea of cubed meat is intimidating.

– Vegetables: Feel free to add any other vegetables that you love! For example, diced celery or zucchini work well in this recipe.

– Wine: Don’t have red wine or don’t drink alcohol? Try replacing the red wine with beef broth or mushroom broth.

– Spices: You could also experiment with different spices such as thyme or oregano. However, keep in mind that rosemary is the star of this dish, so don’t over-shadow it with too many flavors.

– Meatless Option: Try adding potatoes in place of lamb for a hearty vegetarian option. Also reducing the amount of flour used will help make a more vegetable-dominant casserole.

Those are just some of the substitutions and variations that I recommend for this lamb, rosemary and red wine casserole recipe. Remember, the goal is to make it your own while still ensuring that all the ingredients complement each other perfectly. Experimentation is not only okay–it’s encouraged!

Serving and Pairing

“Elevate your dinner game with this impressive lamb, rosemary and red wine casserole.”

The rich and hearty lamb, rosemary, and red wine casserole is an excellent dish for any dinner gathering or special occasion. The bold flavors and tender texture of the lamb stew create a taste that will delight all your senses.

To serve this delicious lamb casserole, I suggest pairing it with your favorite red wine, especially a full-bodied Cabernet Sauvignon or Bordeaux. The intense flavor profile of the wine will complement the depth of the dish and enhance the overall dining experience.

Additionally, serving this savory dish with mashed potatoes or crusty bread will help soak up all the delectable sauce. The creamy texture of mashed potatoes provides a perfect contrast to the tender lamb and complements the richness of the red wine sauce. Similarly, crisp bread spreads out a decadent aroma throughout each bite of the dish.

This dish is best enjoyed during cooler months; it warms you up from within and goes well with good company. It can also be paired with other dishes such as grilled lamb chops, roasted leg, Irish stew or braised lamb shanks to provide uncompromising satisfaction to your hunger cravings.

This outstanding lamb casserole recipe is sure to impress everyone at your table. With hearty portions and robust flavors, it’s ideal for family meals or cozy evenings in. Make sure you have enough ingredients on hand to prepare seconds because it’s hard not to get addicted to its rich flavors!

Make-Ahead, Storing and Reheating

“Bring the taste of Tuscany to your home with this delicious lamb dish”

This recipe for delicious lamb, rosemary and red wine casserole can be made ahead and stored in the fridge or freezer for later reheating. The flavors of the lamb casserole will only deepen and intensify with time, making it even more delicious.

To make ahead, simply prepare the casserole as directed up to the point of adding the red wine. Instead of adding it in, let the lamb cool completely before storing it in an airtight container in the fridge for up to three days or in the freezer for up to three months.

When ready to serve, gently reheat the lamb casserole in a dutch oven or large pot over medium heat until heated through. You may need to add additional broth or water if the lamb seems too thick.

If you’re reheating from frozen, allow the lamb to thaw completely in the refrigerator overnight before gently reheating over medium heat.

This recipe is perfect for batch cooking and meal prep because it’s so easy to make ahead and store. Plus, it’s versatile enough that you can serve it with different side dishes each time to switch things up. Whether you’re having mashed potatoes one night or roasted root vegetables another, this lamb casserole pairs perfectly with a wide range of sides.

Tips for Perfect Results

“It’s impossible not to fall in love with the tender lamb, rich flavors, and aromas of rosemary and red wine.”

To ensure the perfect outcome of this lamb, rosemary and red wine casserole recipe, here are some tips that you should keep in mind.

Firstly, it is important to use a dutch oven for braising the lamb. This heavy bottomed pot distribute heat evenly, allows for slow cooking and guarantees tender meat that will fall off the bone.

Secondly, don’t rush the browning process of the lamb. For optimal flavor development, sear the meat at medium-high heat until it’s golden-brown on all sides. This might take some time, but trust me it’s worth it!

Thirdly, stir the mixture frequently to avoid sticking and burning. As we all know burnt pots and pans can ruin your recipe and your mood for cooking entirely.

Fourthly, improvise with herbs like thyme or oregano to enrich the flavors even more.

Fifthly, be patient! Slow-cooking is key for this dish. Plan ahead so that you have enough time to let it cook for a few hours over low heat.

Lastly, let your casserole rest before serving. This will allow the flavors to meld together and make every spoonful even more delicious.

Follow these tips and get ready to enjoy a heart-warming meal packed with flavor!


Before we conclude, let’s tackle some frequently asked questions (FAQ) about this delicious lamb, rosemary, and red wine casserole recipe. Here are the answers to some common queries that might help you perfect this dish.

What wine is best for lamb casserole?

When it comes to pairing wine with lamb-based dishes, my go-to recommendation would be red Bordeaux wines. The hearty and robust flavors of roasted lamb, Kleftiko, lamb casserole, or Irish stew marry perfectly with the boldness of Big Reds from the likes of Pauillac, Haut Médoc, and Médoc. On the other hand, if you are seeking a more moderately priced option, you might consider opting for Petits chateaux and Crus Burgeois or Rioja.

Does red wine go with lamb casserole?

When preparing a delicious lamb stew or casserole, a perfect pairing would be a red wine from the scenic Côtes du Rhône region. This wine possesses an ideal balance that won’t overpower the flavors of the dish. However, if you’re including Mediterranean vegetables like juicy tomatoes, olives, and tangy peppers, then you need to opt for a more full-bodied red. A soft and luscious Douro wine would be an excellent choice to complement the dish’s flavors.

What red wine goes with lamb?

When it comes to pairing wine with lamb, Bordeaux reds are a reliable choice, especially with rump or rack of lamb. On the other hand, Malbec or Rioja with bolder flavors matches perfectly with a braised or slow-cooked lamb shoulder. If lamb is added in casseroles, consider Côtes du Rhônes or Rioja Crianza. Additionally, for curries or tagines with spicier or fattier cuts of lamb, Riesling is a great option.

What wine to cook lamb in?

As a sommelier, I always suggest choosing a wine that complements the dish being served. For instance, if you’re planning to cook a slow-cooked lamb or beef roast, it’s best to serve it with a rich wine like Petite Syrah or Zinfandel. For a lighter meal, you can opt for a softer red wine like Pinot Noir or Chianti. In addition to these, it’s always great to keep Port, Sherry, Madeira, and Marsala on hand as they are versatile wines that pair well with a variety of dishes.

Bottom Line

In conclusion, this lamb, rosemary & red wine casserole recipe is perfect for anyone who wants warm and hearty comfort food that can be served on any occasion. It is a perfect dish for anyone looking to impress their guests with the tantalizing aroma of slow-cooked lamb in a deliciously flavored sauce.

This recipe is designed to cater to your taste buds with delicious ingredients such as garlic, rosemary, red wine, and chunks of tenderly cooked lamb. The combination of flavors creates a beautiful balance that’s sure to satisfy any palate.

Moreover, as a sommelier, I highly recommend pairing this dish with a bold red wine like Côtes du Rhône or any other full-bodied red wine. The wine’s acidity is perfect when matched with the richness of the lamb.

In conclusion, if you are looking for a recipe that promises delectable flavors in every bite, then this lamb, rosemary & red wine casserole recipe will not disappoint you. So give it a try today and indulge in the hearty goodness that comes with every bite!

Delicious Lamb, Rosemary & Red Wine Casserole

Delicious Lamb, Rosemary & Red Wine Casserole Recipe

This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans.
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Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine British or French
Calories 469.6 kcal


  • 400 g ground lamb (I use lean organic)
  • 1 large onion
  • 2 carrots
  • 3 garlic cloves
  • 2 teaspoons dried rosemary
  • 3/4 cup red wine (I use a merlot)
  • 1/2 pint lamb gravy (see recipe below if desired)

For the gravy

  • 1 lamb stock cube (Knorr)
  • 1/2 pint cold water
  • 4 teaspoons bisto, original gravy powder


  • Pre-heat your oven to 200c.
  • Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
  • Add the ground lamb and cook for another couple minutes until browned.
  • Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
  • Meanwhile, make the gravy. If using my recipe, first mix the Bisto powder with a little cold water to form a paste and then add the remaining water. Break the Knorr stock cube up and add to the saucepan. Cook for a few minutes until it starts to thicken but is not properly cooked.
  • Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
  • Bake in the oven for approximately 30-40 minutes.

Add Your Own Notes


Serving: 274gCalories: 469.6kcalCarbohydrates: 11.6gProtein: 23.3gFat: 31.5gSaturated Fat: 13.7gCholesterol: 97.3mgSodium: 114.3mgFiber: 2.4gSugar: 4.4g
Keyword < 60 Mins, Easy, European, Lamb/Sheep, Meat, Oven, Savory, Stew, Winter
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