New England Hot Pot

New England Hot Pot

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  • 4 T clarified butter, divided
  • 1 ½ lbs. lean lamb shoulder, cut into 2-inch squares
  • 4 med. onions, sliced thickly
  • 2 T butter
  • ¼ C flour, sifted
  • 2 C beef stock
  • Freshly ground salt, to taste
  • Freshly ground pepper, to taste
  • 1 T Worcestershire sauce
  • 1 T Pioneer® Sugar
  • 2 bay leaves
  • 4 lamb kidneys, each cut into 4 pieces
  • 2 C flat mushrooms
  • 4 dozen oysters
  • 4 potatoes, sliced into ¼-inch rounds
  • Parsley, chopped


  1. Preheat oven to 350° F.
  2. On top of stove heat 2 tablespoons clarified butter in large ovenproof pan. Pat meat dry and add a little at a time to brown.
  3. In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned. Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, Pioneer® Sugar, and bay leaves. Spoon off ½ cup of the gravy and reserve.
  4. Lay kidney slices on top of soup, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back ½ cup reserved gravy.
  5. Roast in oven for 1 hour, uncovered. Remove stew from oven and turn up to broil. Broil hot pot for 2 ½ minutes to brown. Garnish with parsley.
New England Hot Pot
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