Lamb Shank Hotpot | recipe

Jade
Jan 3, 2021
2 min read

A one pot wonder that combines ease with flavour and indulgence.

Slow cooked lamb shanks are rich and indulgent - with just the right amount of fat to make it feel naughty. Based off Tom Kerridge's recipe, this one pot wonder contrasts tender lamb that flakes off the bone with the crispy edges of the sliced potato. This dish is simple enough to make but fabulous enough for entertaining. I made this for New Year's Eve dinner, as an 'easy' alternative to a fancy roast, considering that I made 4 roasts in 2 weeks!

Ingredients:

Serves 4

4 lamb shanks
900g potato, maris piper, sliced to the thickness of a £1 coin (about 5mm)
1 onion, diced
2-3 garlic cloves, sliced
4-5 carrots, rough chopped
2-3 parsnips, rough chopped
150g goats cheese, crumbled
1 tsp dried thyme
1.5L lamb stock
1-2 tbs olive oil
Salt and pepper, to taste

Method:

Preheat the oven to 130c.
Mix the cornflour with 1 tsp of paprika, and lightly dredge the meat.
In a large cast iron pot (or any pot that is suitable for both the hob and oven), heat some oil over a medium-high heat and brown the shanks in batches of 2. Make sure that the shank is properly browned all over. Remove and set aside.
Add a little more oil (if necessary), reduce to a low-medium heat and sauté the onion for 3 minutes until softened and translucent - stir often to avoid browning/burning. Add the garlic and sauté for a further 2 minutes.
Return the shanks to the pan on top of the onion/garlic. Scatter in the vegetables around the shanks, and top with the crumbled feta and herbs.
Pour in the stock and layer the potato around the shanks, allowing just the bones to poke through.
Cover with the lid, and place in the oven for 2 hours.
Remove the lid and cook for a further 1h30. If the potatoes are getting too brown (burnt) then re-cover the pot with the lid.