Lamb shank & ale hot pot

Recipes / Coctails

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.

Recipe «Lamb shank & ale hot pot» presented in category Recipes / Coctails, to prepare this dish you will need no more 3:25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 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 Massel beef stock, 345ml dark ale , 2 1/2 tbsp Worcestershire sauce, 2 tbsp chopped fresh thyme, 1 tbsp brown sugar, 1 tbsp plain flour, 2 tbsp water, Mashed potato, to serve.

Ingredients:

  • 1 tbsp olive oil 
  • 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 Massel beef stock 
  • 345ml dark ale 
  • 2 1/2 tbsp Worcestershire sauce 
  • 2 tbsp chopped fresh thyme 
  • 1 tbsp brown sugar 
  • 1 tbsp plain flour 
  • 2 tbsp water 
  • Mashed potato, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide mash among plates. Top with lamb and vegetable mixture.