1kglamb neck fillet (cut into large pieces) and shin or shoulder (cut into large pieces)*a mix of cheap lamb cuts, so whatever your butcher has
300mlred wine
4medium onions, sliced thinly
2bay leaves
3sprigs of fresh rosemary
1bunch of fresh thyme sprigs
1tspplain flour
500ggood-quality fresh lamb or beef stock - the more gelatinous the better
1tspredcurrant jelly
550gwaxy potatoes - peeled and very thinly sliced *use a mandolin if possible otherwise cut very thinly
sea salt and pepper for seasoning
Instructions
Cut your lamb into large pieces then lightly dust with plain flour. In a large pan, on high heat, add 2 tbsps of sunflower oil and start browning the lamb - don't overcrowd the pan so you may need to do in batches.Once the lamb is a deep brown, remove and set aside.Pour the wine into the pan to deglaze it, scraping all the nice meaty brown bits off the bottom with a wooden spoon and let reduce by about half and set aside ocne done.
Now, heat the rest of the oil in a heavy-based casserole over a medium heat, add the onions and cook for about 25 mins until softened. Then halfway through, throw in the herbs and once they're nice and soft, stir in the flour and cook it for a minute.
Transfer the meat to the casserole dish and add the stock, the deglazed reduction, then cover with a lid and cook over a medium heat for 2 hrs. After 2 hrs stir in the redcurrant jelly and season liberally.
Preheat the oven to 180°C/160°C fan/gas mark 4. Layer the potatoes over the top of the stew until the meat is totally covered in potato slices. Cover with a layer of baking parchment followed by foil then find a small ovenproof pie dish that you can use as a weight to press the whole thing down and place in the oven for 30 mins.After this 30 mins, remove the weight, foil and parchment and return to the oven for a another 30 mins to allow the potatoes to brown and the excess liquid to evaporate.Serve.
Notes
Lamb Hotpot is inspired by Gizzi Erskine recipe from Slow cookbook