Lamb Shank Ale Hot Pot

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.

The ingredient of Lamb Shank Ale Hot Pot

• 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 2 cups 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

The Instruction of lamb shank ale hot pot

• preheat oven to 150u00bac 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

Nutritions of Lamb Shank Ale Hot Pot

fatContent: 390 765 calories
saturatedFatContent: 9 5 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 38 grams protein
sodiumContent: n a

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