Name: Lancashire hot pot
Prep time: 25 min
Cook time: 510 min
Total time: 535 min
Yield: 4
Ingredients: 800 gram boned lamb shoulder, cut into 3cm pieces; 1/3 cup (50g) plain flour; 2 tablespoon olive oil; 2 (300g) medium brown onions, chopped coarsely; 2 clove garlic, chopped coarsely; 1/2 cup (125ml) dry red wine; 2 (240g) medium carrots, chopped coarsely; 200 gram button mushrooms, halved; 1 tablespoon fresh thyme leaves; 1 tablespoon worcestershire sauce; 500 gram potatoes, sliced thinly; freshly ground black pepper and salt, to season

Ingredients

800 gram boned lamb shoulder, cut into 3cm pieces

1/3 cup (50g) plain flour

2 tablespoon olive oil

2 (300g) medium brown onions, chopped coarsely

2 clove garlic, chopped coarsely

1/2 cup (125ml) dry red wine

2 (240g) medium carrots, chopped coarsely

200 gram button mushrooms, halved

1 tablespoon fresh thyme leaves

1 tablespoon worcestershire sauce

500 gram potatoes, sliced thinly

freshly ground black pepper and salt, to season

Method

1.Toss lamb pieces in flour to coat, shake off excess.

2.In a large frying pan, heat half the oil over medium-high heat; cook lamb, in batches, for about 2-3 minutes, or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

3.Heat remaining oil in the same pan; cook onion and garlic, stirring, for about 5 minutes or until onion softens. Transfer to slow cooker.

4.Heat same pan; add wine, bring to the boil. Transfer to cooker with carrot, mushrooms, thyme and sauce; stir to combine.

5.Arrange potato slices, slightly overlapping, over lamb mixture. Cook, covered, on low, for 8 hours. Season to taste before serving.

Not suitable to freeze. If you have one, try using a mandoline to cut the potatoes into paper-thin slices, otherwise, use a very sharp knife. We used a merlot-style wine in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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