Prep time: none
Cook time: none
Serves: 2 to 4 servings
Note: For a beef variation, substitute oregano for the rosemary, eliminate the parsley, and substitute 1 can of mushroom-barley soup for the wine.
Nonstick cooking spray
1 1/2 lb. of lamb, cut in large chunks
Salt and pepper, to taste
Pinch of rosemary
2 tbsp. loosely chopped parsley
4 cloves of garlic
1 large onion, roughly chopped
1 14 1/2-oz. can white cannellini
1/2 jar chopped roasted red peppers
1 cup red wine 1. Preheat oven to 275º F. Coat a 2- or 2 1/2-qt. casserole dish with cooking spray. Pat meat with paper towel and place in dish. Season with salt, pepper and rosemary. Sprinkle on 1 tbsp. of parsley.
2. Using garlic press, crush 4 garlic cloves. Spread half of them on meat. Layer onion chunks on top of meat, then beans, then spread remaining crushed garlic onto beans. Press remaining cloves onto bean layer. Sprinkle remaining tbsp. of parsley on top of bean layer.
3. Place red peppers on top. Pour red wine over entire mixture. Cover and bake for 5 hours. none