Alive and Cooking

Baked Lamb Hot-Pot

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4 lamb shanks
4 large potatoes
2 carrots
1 Swede
1 turnip
1 stick of celery
1 brown onion
2 litres of stock


Fry lamb shanks until browned all over, place the lamb in an oven dish.

Cut all the vegetables to a similar size and add them to the oven dish.

Cover with stock, place on lid and bake 180C for 2 and 1/2 hours.

Serve with chickpea and coriander mash.

Baked Lamb Hot-Pot