Slow-cooked lamb shank and red wine hotpot
- November 2016
- Serves 6
- Hands-on time 40 min, oven time 3 hours 20-30 min
Swap the traditional roast for this slow-cooked hotpot. In this recipe lamb shanks are cooked until tender in red wine and then topped with crispy slices of potato – a guaranteed crowdpleaser.
Or, for something quicker, take a look at this quick Lancashire hotpot.
- 36.7g (16.6g saturated)
- 46.5g (13.1g sugars)
The pattern of the potato topping leaves a certain amount of wastage. Boil the off-cuts until tender, then mash, cool and freeze. It will give you mashed potato for 2-3 people or can be used to top a fish or shepherd’s pie. Alternatively, slice the potatoes into rounds to top the hotpot – you’ll need about 3 baking potatoes, plus 1 extra to go into the ragù, if you like.
Cool, then freeze the ragù at the end of step 4 in a freezerproof container for up to 1 month; defrost before continuing with the recipe. Or store in the fridge for 48 hours.
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