Rosemary Lamb Hotpot

• Lamb Shoulder(900 g)
• Potato(800 g)
• Onion(2)
• Carrot(3)
• Celery(2)
• Garlic(4 cloves)
• Rosemary(2 tbsp)
• Tomato paste(1 tbsp)
• Beef Stock(700 ml)
• Worcestershire sauce(1 tbsp)
• Flour(2 tbsp)
• Butter(20 g)
• Olive oil(1 tbsp)
• Bay leaf(2)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Cut {Lamb Shoulder} into rough bite-size pieces. Thinly slice the {Potato}. Dice the {Onion}, {Carrot}, and {Celery}, and finely chop the {Garlic}.

   ~20 min

2. 2

   Heat the {Olive oil} in a large oven-safe pot over medium-high heat. Season the lamb with {Salt} and {Black pepper}, then brown it in batches for 8 minutes total. Transfer to a plate.

   ~8 min

3. 3

   Lower the heat to medium. Add the {Butter}, then cook the {Onion}, {Carrot}, and {Celery} for 8 minutes until softened. Stir in the {Garlic}, {Rosemary}, and {Tomato paste} for 1 minute, then sprinkle in the {Flour} and stir well.

   ~9 min

4. 4

   Pour in the {Beef Stock} and add the {Worcestershire sauce} and {Bay leaf}. Return the lamb to the pot and bring to a gentle simmer. Cover and simmer for 45 minutes, stirring once or twice, until the lamb is tender and the gravy has thickened.

   ~45 min

5. 5

   Preheat the oven to 200°C. Remove the bay leaves. Arrange the sliced {Potato} over the lamb in overlapping layers, lightly seasoning the top with a little extra salt and pepper if needed. Cover and bake for 20 minutes.

   ~20 min

6. 6

   Uncover and bake for 15 minutes more until the potatoes are tender and golden at the edges and the gravy bubbles up around them. Let it stand for 5 minutes before serving.

   ~20 min