Lancashire Hot Pot

Ingredients

• 2 pounds shoulder lamb, cut into bite sized pieces
• 2 Tablespoons all purpose flour
• 3 lambs kidneys, cut in bite sized pieces
• 3 Tablespoons butter
• 3 large onions, chopped
• 2 pounds potatos, peeled and sliced in rounds
• 8 ounces chicken or vegetable stock
• salt and black pepper

Directions

1. Preheat the oven to 325 degrees F.
2. Dredge the lamb with the flour, and place in the bottom of a heavy oven dish. Season with salt and pepper.
3. Brown the kidneys over low to medium heat in a frying pan with a tablespoon of butter. Add to the pot with the lamb in it.
4. Next use the rest of the butter in the frying pan over medium heat, and saute the onions until golden. Do not allow to brown.
5. Spread the sauteed onions over the lamb and kidneys.
6. Arrange the potatoes evenly over the onion and lamb mixture. Pour over the stock.
7. Cover with aluminum foil and put into the oven for 30 minutes at 325 degrees F., then, reduce the heat to 275 degrees F. and cook for another 2 hours.
8. Remove the aluminum foil and cook for another 30 minutes until the potatoes are golden.