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Lamb shank & ale hot pot
Lamb shank & ale hot pot
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Prep Time:
20 minutes
Cook Time:
205 minutes
Total Time:
225 minutes
Slow-cooked shanks with intense flavors, tender meat. Pair with a smooth ale for the ultimate experience. Explore England through delicious bites. Enjoy with a pint - a comforting, low-fat meal worth waiting for.
Ingredients:
  • 6 lamb shanks, French trimmed
  • 3 brown onions, thinly sliced
  • 1 large carrot, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 3 garlic cloves, thinly sliced
  • 500ml (2 cups) beef stock
  • 345ml dark ale
  • 61.00 gm Worcestershire sauce
  • 40.00 ml chopped fresh thyme
  • 16.00 gm brown sugar
  • 20.00 ml plain flour
  • 40.00 gm water
  • Mashed potato, to serve
Instructions:
  • Preheat oven to 150ºC. In a flameproof roasting pan, heat oil over medium-high heat. Sear the lamb for 5 minutes until browned, then set aside. Add onion, carrot, celery, and garlic to the pan. Cook over medium heat for 10 minutes until soft.
  • Pour in the stock, ale, Worcestershire sauce, thyme, and sugar, bring to a boil, then let it simmer for 3 minutes until slightly reduced. Add the lamb, cover with foil, and roast for 2 1/2-3 hours, turning the lamb twice, until tender.
  • 1. Remove the lamb from the pan and set it aside, keeping it warm. 2. Place the same pan over medium heat and bring it to a boil. 3. In a bowl, mix flour and water together. 4. Slowly pour the flour mixture into the pan and stir continuously for 3 minutes, or until the mixture boils and thickens.
  • Spoon the mashed potatoes onto plates and layer with the savory lamb and vegetable mixture on top.

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