Braised lamb and white beans with Crumble recipe

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  • Serves 4
  • Prep Time 20 mins
  • Cooking Time 170mins
Braised lamb and white beans with Crumble recipe


  • Serves 4
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  1. Preheat oven to 160°C. Heat oil in a large casserole dish over medium-high heat. Season the lamb with salt and pepper, add to dish in batches and brown well (2-3 minutes). Transfer to a plate. Repeat with remaining lamb.
  2. Add onion, capsicum and celery, saute until onion is tender and translucent (4-5 minutes), then stir in garlic and smoked paprika. Return lamb to dish and add tomatoes, thyme and 350ml water. Season to taste and bring to the boil.
  3. Cover pan with foil or a lid, transfer to oven and braise for 2 hours. Stir in beans, re-cover and return to oven until lamb is very tender (30 minutes). Stir through vinegar and season to taste.
  4. Meanwhile, for the crunchy crumbs, heat oil in a large frying pan over medium-high heat. Add breadcrumbs and cook (3-4 minutes), stirring occasionally, until golden brown. Stir in garlic and chilli until fragrant, remove from heat. Season to taste and stir in parsley.
  5. To serve, scatter breadcrumbs over casserole and serve with mayonnaise and mixed leaf salad.


  1. Use mince instead of diced lamb for a quicker cook time.