Gourmandine Lamb Hot Pot with Gremolata

Method

STEP 1

Preheat oven to 160C. Trim lamb of excess fat and cut into 5cm pieces.

STEP 2

Heat a large casserole over med/ high heat. Add oil and brown lamb in batches. Set aside.

STEP 3

Add onion, carrot and celery to the casserole and sauté until softened.

STEP 4

Add garlic and rosemary and sauté for a further 2 minutes.

STEP 5

Return the lamb to the pan, add Worcestershire and stock, season with salt and pepper, cover with a tight fitting lid and bake until the lamb is tender, about 2 hours.

STEP 6

Increase oven to 180C. Place the lamb into a bowl and place the casserole over medium heat. Place the flour into a small bowl, add a ladleful of the braising liquid and whisk until smooth. Add the flour mixture to the braising liquid and simmer until thickened.

STEP 7

Shred the lamb, return to the pan and mix through. Place mixture into a medium baking dish.

STEP 8

Slice the potatoes 0.5 cm thick and coat in the melted butter. Place over the lamb mixture in concentric circles.

STEP 9

Bake in the oven for 45 minutes or until the potatoes are tender and golden.

STEP 10

Meanwhile, mix the ingredients for the gremolata in a small bowl.

STEP 11

Serve hot pot sprinkled with gremolata, offering extra on the side.