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Slow-Cooked Lancashire Hotpot

A rustic, steaming bowl of Slow-Cooked Lancashire Hotpot
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Warm up with this classic Lancashire Hotpot, slow-cooked to perfection for tender lamb and flavorful vegetables. A comforting and hearty dish perfect for a chilly evening.

Ingredients

Scale
  • 1.5 kg lamb shoulder, cut into 2.5cm cubes
  • 2 tbsp olive oil
  • 2 large onions, sliced
  • 4 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 500g potatoes, peeled and thinly sliced
  • 500ml lamb stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 150°C (130°C fan/Gas Mark 2).
  2. Season the lamb cubes with salt and pepper.
  3. Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the lamb in batches and set aside.
  4. Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  5. Return the lamb to the pot. Pour in the lamb stock and Worcestershire sauce. Add the dried thyme.
  6. Bring to a simmer, then cover the pot with a lid.
  7. Transfer the pot to the preheated oven and cook for 3 hours, or until the lamb is very tender.
  8. Remove the pot from the oven. Increase the oven temperature to 200°C (180°C fan/Gas Mark 6).
  9. Arrange the potato slices overlapping on top of the lamb mixture. Brush with a little olive oil and season with salt and pepper.
  10. Return the pot to the oven and bake for 30-40 minutes, or until the potatoes are golden brown and crispy.
  11. Let the hotpot rest for 10 minutes before serving.

Notes

Serve with pickled red cabbage or beetroot for a traditional Lancashire Hotpot experience.

Find it online: https://sianarecipes.com/slow-cooked-lancashire-hotpot/