Weve left our shanks bubbling away so the flavours intensify and the meat falls of the bone. Once ready, pop the top off a smooth ale for the best drink match. Forget the sights, discover England with tasty mouthfuls. Perfect with a pint, this warming and hearty low-fat meal is worth the wait.
- Preheat oven to 150ºC. Heat the oil in a flameproof roasting pan over medium-high heat. Cook the lamb, turning, for 5 minutes or until browned. Transfer to a plate. Add the onion, carrot, celery and garlic to the pan. Reduce heat to medium and cook, stirring, for 10 minutes or until soft.
- Add the stock, ale, Worcestershire sauce, thyme and sugar. Bring to boil. Simmer for 3 minutes or until reduced slightly. Add the lamb. Cover with foil. Roast, turning twice during cooking, for 21/2-3 hours or until tender.
- Transfer the lamb to a plate. Keep warm. Place pan over medium heat. Bring to boil. Combine flour and water in a bowl. Gradually add flour mixture to pan. Cook, stirring, for 3 minutes or until the mixture boils and thickens.
- Divide mash among plates. Top with lamb and vegetable mixture.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set