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Lamb and ale casserole

Name: Lamb and ale casserole
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 6
Ingredients: 1/2 cup (75g) plain flour, plus extra to dust; 1.5kg lamb shoulder, cut into 2cm pieces; 1/4 cup (60ml) sunflower oil; 1 onion, thinly sliced; 2 celery stalks, thinly sliced; 1 tbs tomato paste; 150g button mushrooms, thickly sliced; 345ml bottle amber ale; 1 cup (250ml) beef consomme; 1 bay leaf; 1 tbs brown sugar; 1 tbs Worcestershire sauce; Wholegrain mustard, to spread; 12-16 slices day-old baguette; 100g grated gruyere cheese; Chopped flat-leaf parsley, to serve

1 rating

15m

2h 25m

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Bleak winter days are the perfect time to be in the kitchen creating something hearty, like this lamb and ale casserole, with crusty baguette and gruyere cheese.

1/2 cup (75g) plain flour, plus extra to dust
1.5kg lamb shoulder, cut into 2cm pieces
1/4 cup (60ml) sunflower oil
1 onion, thinly sliced
2 celery stalks, thinly sliced
1 tbs tomato paste
150g button mushrooms, thickly sliced
345ml bottle amber ale
1 cup (250ml) beef consomme
1 bay leaf
1 tbs brown sugar
1 tbs Worcestershire sauce
Wholegrain mustard, to spread
12-16 slices day-old baguette
100g grated gruyere cheese
Chopped flat-leaf parsley, to serve

Method

1.

Preheat oven to 180°C. Season half the flour, then toss with the lamb to coat. Heat 2 tbs oil in a large flameproof casserole over medium-high heat. Shake excess flour from the lamb, then cook, in batches, for 4-6 minutes, turning, until browned on all sides. Remove from pan.
2.

Reduce heat to medium and add remaining 1 tbs oil to the pan. Cook onion and celery, stirring, for 3-4 minutes until softened. Stir in tomato paste and cook for 1 minute. Return lamb to the pan with mushrooms, ale, consomme, bay leaf, sugar and Worcestershire. Season and bring to a simmer. Cover pan and bake in the oven for 1 1/2 hours or until lamb is tender, then remove from the oven.
3.

Mix remaining 1/4 cup (35g) flour with 1/2 cup (125ml) of the cooking juices in a separate bowl until smooth, then add to the casserole and stir to combine. Bring to a simmer and cook over medium heat for 3-4 minutes until sauce thickens.
4.

Spread mustard on baguette slices and layer on top of lamb mixture. Sprinkle with cheese and bake for 20 minutes until bubbling. Sprinkle with parsley, to serve.