Lamb Shank Ale Hot Pot

Weve left our shanks bubbling away so the flavours worsen and the meat falls of the bone. in the same way as ready, pop the top off a sleek slick ale for the best drink match. Forget the sights, discover England taking into account bearing in mind tasty mouthfuls. unconditional next 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 scratchily chopped
• 2 celery sticks harshly roughly chopped
• 3 garlic cloves thinly sliced
• 500ml 2 cups massel beef hoard
• 345ml dark ale
• 2 1 2 tbsp worcestershire sauce
• 2 tbsp chopped blithe thyme
• 1 tbsp brown sugar
• 1 tbsp plain flour
• 2 tbsp water
• mashed potato to help

The Instruction of lamb shank ale hot pot

• preheat oven to 150u00bac heat the oil in a flameproof roasting pan on top of higher than medium high heat cook the lamb turning for 5 minutes or until browned transfer to a plate build up the onion carrot celery and garlic to the pan shorten 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 edited slightly build up the lamb cover past foil roast turning twice during cooking for 21 2 3 hours or until tender
• transfer the lamb to a plate allowance warm place pan more than medium heat bring to boil adjoin flour and water in a bowl gradually grow flour join up to pan cook stirring for 3 minutes or until the incorporation combination boils and thickens
• divide mash along with plates top as soon as lamb and vegetable mixture

Nutritions of Lamb Shank Ale Hot Pot

calories: 390 765 calories
calories: 9 5 grams fat
calories: 3 grams saturated fat
calories: 34 grams carbohydrates
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calories: 38 grams protein
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