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Lamb and ale casserole
Lamb and ale casserole
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Warm up with a comforting lamb and ale casserole on chilly winter days.
Ingredients:
  • 75g plain flour
  • 1.5kg lamb shoulder, cut into 2cm pieces
  • 60ml sunflower oil
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 22.20 gm tomato paste
  • 150g button mushrooms, thickly sliced
  • 345ml bottle amber ale
  • 250ml beef consomme
  • 16.00 gm brown sugar
  • 24.40 gm Worcestershire sauce
  • Wholegrain mustard, to spread
  • 12-16 slices day-old baguette
  • 100g grated gruyere cheese
  • Chopped flat-leaf parsley, to serve
Instructions:
  • First, preheat the oven to 180°C. Season half of the flour and then coat the lamb with it. Heat 2 tablespoons of oil in a large flameproof casserole over medium-high heat. Shake off any excess flour from the lamb and cook it in batches for 4-6 minutes, turning occasionally, until all sides are nicely browned. Remove the lamb from the pan.
  • Lower the heat to medium and pour in the remaining 1 tablespoon of oil. Sauté the onion and celery for 3-4 minutes until softened. Add the tomato paste and cook for 1 minute. Place the lamb back in the pan along with mushrooms, ale, consomme, bay leaf, sugar, and Worcestershire sauce. Season to taste and bring to a gentle simmer. Cover the pan and bake in the oven for 1 1/2 hours until the lamb is tender. Remove from the oven when done.
  • Combine the remaining 1/4 cup (35g) flour with 1/2 cup (125ml) of the cooking juices in a separate bowl until smooth. Add the mixture to the casserole, stir well, and simmer over medium heat for 3-4 minutes until the sauce thickens.
  • Spread zesty mustard generously on airy baguette slices and delicately place over the aromatic lamb mixture. Shower a generous handful of sharp cheese on top and bake until golden and bubbling for 20 minutes. Finish with a fresh sprinkle of vibrant parsley before serving.

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