Lamb CasseroleFeatured by Cobblestone Winery in the Platinum Wine Club.
2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
2 pounds lamb shank, cooked & diced
1 pound cubed ham steak
10 small onions
5 tomatoes - blanched, peeled & chopped
2 cloves garlic, chopped
4 cups chicken stock
2 (15 oz.) cans cannellini beans, drain, rinse
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. Serve with warm bread, a fresh green salad, and a glass of Pinot Noir.