Liver and onion casserole with pancetta recipe
A slight twist on the classic combination of liver and onion, this hearty casserole has added smoky pancetta which gives a delicious depth of flavour. This simple slow-cooked supper is packed full of flavour and super succulent meat. See method
- 750g (1 1/2lb) lamb's liver
- 3 tbsp seasoned flour
- 1 tbsp olive oil
- 2 onions, finely sliced
- 125g (3 1/2oz) smoked pancetta rashers, halved widthways
- handful sage leaves, sliced
- 400g peeled plum tomatoes
- 500ml beef stock
If you don't have plum tomatoes, use a tin of chopped tomatoes instead
Each serving contains
of the reference intake
- Toss the liver in the seasoned flour and shake to remove any excess.
- In a large frying pan, heat the olive oil on a high heat. Add the liver and fry quickly so liver is browned but not cooked through. Set aside.
- In the slow cooker, add the onions, pancetta, sage, tomatoes, stock and seasoning.
- Mix well, then immerse the liver in the mixture. Replace the lid and cook on high for 4 hours or until the liver is tender. Spoon out of the slow cooker and serve with mashed potatoes and green beans.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
See more Lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.