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Stock:.
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You can just buy some stock from the supermarket if you want, but this way is more satisfying and it makes the kitchen, nay, the whole house, smell gorgeous!
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Chuck the bones on a roasting tray and place in an oven at gas 6 for one hour.
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Roughly chop the veg, bash the garlic and add the bay leaves and rosemary to a large casserole dish or pan.
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When the bones have roasted for an hour, drain off the fat and add the bones to the casserole dish.
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Cover with water and place on the heat and bring to a simmer.
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Cover and leave for at least one hour.
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Leave for longer for a better flavour.
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I recommend at least two hours, three if you can.
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Remove the bones and sieve the stock into a large jug.
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For extra flavour let the softened veg fall into the sieve and go at them with a potato masher so squeeze out all the juices and flavour.
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Put the stock in the fridge or freezer to cool so the fat in the stock forms a solid crust on the surface.
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Much easier to remove it this way than skimming it when still in little globules floating on the surface.
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Hot Pot:.
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Take a bowl and add about 250g of plain flour.
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Doesnt matter how much really as its just to coat the meat.
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Season it well with salt and fresh ground black pepper.
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Coat the lamb in the flour mixture and brown quickly in a very hot pan.
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Does this in batches.
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Adding load of meat to a pan will just reduce the heat and youll and up with a mess in the pan.
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This isnt just about sealing the meat.
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You want to get a nice golden colour on it for look and flavour.
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Peel and slice the onions (Dont dice or finely chop) and sweat in butter on a low heat for around 20/30 minutes until they start to darken in colour.
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Set to one side.
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Peel and slice the spuds.
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Youre looking for something between 1/2 and 1 cm slices.
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Assemble in a large casserole dish in layers.
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Meat / Onions / Potato and repeat until the dish is full.
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If using chops you want about four per layer, depending on how many youre feeding.
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Go the extra mile and arrange the last layer of potato in overlapping concentric circles.
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Its worth.
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it for the look of the thing when you bring it to the table to serve.
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When done, peel the layer of now solid fat from the stock and pour a couple of pints over the hot pot, put the lid on and cook in a low oven (gas 3 or 4) for at least 3 hours.
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For a better flavour, cook for longer, but check that youre not evaporating all the stock.
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You should have.
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additional stock to top up if you find it getting low (Check using a skewer).
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Finally, just before serving, melt some butter in a saucepan and brush over the top layer of spuds.
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Place under a hot grill or back in the oven on a high heat to get a really nice golden colour.
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Sprinkle with some of the chopped parsley and serve in large bowls with fresh crusty.
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bread and red cabbage if you like it.
