Lancashire hotpot #shorts

Ingredients - 100g beef tallow (or a high temp oil like grape seed) - 800g lamb shank meat, diced - 4 lamb kidneys - 4 carrots, diced - 1 large brown onion, diced - 1 tbsp flour - 2 tbsp Worcestershire - 500ml chicken stock - 2 bay leaves - 6 medium potatoes, peeled and sliced - Salt and pepper to taste Method 1. Season the lamb with salt and then in a large heavy fry pan, seal off the lamb in batches with the tallow. Once it has good colour, set it aside. 2. Do the same with the kidneys but with the last batch of kidneys, deglaze the pan with 100ml of the stock to get all the tasty bits off the bottom. 3. In a dutch oven (or heavy-based pot you have the lid for), add some more tallow (or oil) and sweat the onions. 4. After 3-4 minutes, add the carrots and bay leaves and cook for a further 2 minutes. 5. Next, add the flour and stir through well. 6. Add the meat back to the pan, followed by the Worcestershire sauce and remaining stock. 7. Stir well and then lay on the slices of potato. 8. Add 1-2 tbsp of tallow to the top of the potato and place the lid on. 9. Put the whole pot into an 180°c oven for 1.5 hours. 10. Then, remove the lid and cook for a further 30 minutes or until the potato is golden brown. 11. Enjoy!