2 slices lean bacon, chopped
2 tablespoons olive oil
1 pound American Lamb shoulder, cut into 1-inch pieces
1/2 pound Polish sausage, sliced into 1-inch pieces
1 1/2 cups chopped onion
1/2 teaspoon salt
28 ounces canned chopped tomatoes and juice
2 cloves garlic, finely chopped
1 celery stalk, sliced
1 leek, sliced (white part only)
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
1/4 teaspoon pepper
30 ounces canned white beans, rinsed and drained
Servings: 8
1. In small skillet, cook bacon until crisp. Drain and crumble; set aside.
2. In large saucepan, heat oil over medium-high heat. Add lamb and sausage; cook until browned. Add onions and salt; cook 3 minutes. Stir in bacon, tomatoes, garlic, celery, leek, parsley, thyme and pepper. Bring to a boil. Blend in beans.
3. Pour lamb mixture into 3-quart casserole. Bake in 350ºF oven for 1 hour and 30 minutes.
2 tablespoons olive oil
1 pound American Lamb shoulder, cut into 1-inch pieces
1/2 pound Polish sausage, sliced into 1-inch pieces
1 1/2 cups chopped onion
1/2 teaspoon salt
28 ounces canned chopped tomatoes and juice
2 cloves garlic, finely chopped
1 celery stalk, sliced
1 leek, sliced (white part only)
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
1/4 teaspoon pepper
30 ounces canned white beans, rinsed and drained
Servings: 8
1. In small skillet, cook bacon until crisp. Drain and crumble; set aside.
2. In large saucepan, heat oil over medium-high heat. Add lamb and sausage; cook until browned. Add onions and salt; cook 3 minutes. Stir in bacon, tomatoes, garlic, celery, leek, parsley, thyme and pepper. Bring to a boil. Blend in beans.
3. Pour lamb mixture into 3-quart casserole. Bake in 350ºF oven for 1 hour and 30 minutes.
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