Hotpot de cordeiro na panela de cozimento lento

Ingredientes

• 2 pounds Welsh lamb (shoulder or neck, cubed)
• Salt and pepper to season
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 onions (diced)
• 2 leeks (white parts only, finely diced)
• 2 tbsp plain flour
• 1 tsp salt
• 2 cups chicken stock
• 1 tbsp tomato paste
• 1 tsp garlic paste
• 2 carrots (cut into small cubes)
• 2 parsnips (peeled and diced)
• 2 bay leaves
• 3 large baking potatoes (sliced thinly)
• 1 tsp fresh thyme
• 1 tbsp melted butter for brushing
• Rosemary sprig for garnish

Modo de preparo

1. 1

   Season the lamb with salt and pepper. Heat vegetable oil in a skillet over high heat; brown the lamb in batches until well-seared. Set aside.

2. 2

   In the same skillet, add butter and sauté onions and leeks until softened.

3. 3

   Stir in flour to create a gravy, then add chicken stock, tomato paste, and garlic paste.

4. 4

   Transfer the gravy mixture to the slow cooker; add browned lamb, diced parsnips, carrots, and bay leaves.

5. 5

   Layer sliced potatoes on top; season with thyme, salt, and pepper.

6. 6

   Cover and cook on HIGH for 7-8 hours until tender.

7. 7

   Brush potatoes with melted butter before serving; garnish with rosemary.