Italian Casserole is a very versatile dish that can be made with virtually any cut of meat that you might have on hand and any seasonal vegetables you have on hand. In fact, this is the ideal seasonal eating dish because it’s so versatile!
When choosing your meat, you do need to ensure there is a bone with a joint in it to achieve some amount of gelatinous healing stock. If your cut of meat is not very fatty, you can add some fat to the dish. Cooking with fat will help draw the nutrients out of the food because the fat helps your body absorb nutrients and makes them more readily available. Learn more about the benefits of fat here!
This is a Stage 2 food on the GAPS Protocol. It still makes a thick gelatinous stock but the meat isn’t fully immersed in water when it’s cooked which potentially makes it a little more difficult to digest.
I highly recommend making this in a dutch oven if you have one available. If you don’t, any covered casserole dish or slow cooker will work.
Ingredients for GAPS Italian Casserole:
Meat: I used 2.75 lb Lamb Shoulder
Fresh Herbs: I used parsley, thyme, basil, oregano
Vegetables: I used zucchini squash, leeks, and carrots
6 Cloves of Garlic
Salt
1 liter Filtered Water or Stock
Directions for GAPS Italian Casserole:
Cut up your vegetables and add them to your cooking dish. Mix them together.
Roughly chop your herbs and add them to your cooking dish. Salt as desired.
Peel the garlic cloves and smash them with the side of your knife.
Rinse the meat well. Nestle the meat fat side up into the dish with vegetables. Add salt to the meat.
Add filtered water to the dish. I pour at the sides so that I don’t pour the delicious salt off.
Cook 4-8 hours in the oven or crock pot depending on the heat that you have and the time that you have. I wouldn’t go more than eight hours because of the glutamic acid. Low and slow will always be more delicious!
Enjoy as a meal on its own!
GAPS Italian Cassrole
Ingredients:
- Meat: I used 2.75 lb Lamb Shoulder
- Fresh Herbs: I used parsley, thyme, basil, oregano
- Vegetables: I used zucchini squash, leeks, and carrots
- 6 Cloves of Garlic
- Salt
- 1 liter Filtered Water or Stock
Instructions:
- Cut up your vegetables and add them to your cooking dish. Mix them together.
- Roughly chop your herbs and add them to your cooking dish. Salt as desired.
- Peel the garlic cloves and smash them with the side of your knife.
- Rinse the meat well. Nestle the meat fat side up into the dish with vegetables. Add salt to the meat.
- Add filtered water to the dish. I pour at the sides so that I don’t pour the delicious salt off.
- Cook 4-8 hours in the oven or crock pot depending on the heat that you have and the time that you have. I wouldn’t go more than eight hours because of the glutamic acid. Low and slow will always be more delicious!
- Enjoy as a meal on its own!
