Not only delicious, Tom Kerridge’s sumptuous lamb shank hot pot is full of nutritional goodness too.
• Vegetable oil, for cooking
• 4 lamb shanks (about 200g each), French trimmed (get your butcher to do this)
• 6 small onions, halved
• 1 garlic bulb, cloves peeled and sliced
• 1 large swede, peeled and diced
• 150g crumbled goats’ cheese
• 1 tbsp cracked black pepper
• 2 tsp thyme leaves
• 500ml lamb stock
• 4 large turnips (about 200g each), peeled and thinly sliced
• 50g butter, diced
• Sea salt and black pepper
1 Heat a good splash of oil in a large flameproof casserole dish set over a medium-high heat. Season the lamb shanks with a little salt, then fry two at a time until deeply and evenly coloured.
2 Don’t hurry the process – searing the meat properly helps to create that deep, delicious flavour. Drain off the rendered fat and set the lamb shanks aside.
3 Reduce the heat and add a splash more oil to the casserole dish, followed by the onions, garlic, and a pinch of salt. Cook gently for 10–12 minutes, until golden and softened.
4 Remove from the heat and return the lamb shanks to the pan, placing them on top of the onions with the bones pointing upwards.
5 Preheat the oven to 150°C. In a bowl, combine the swede, goats’ cheese, pepper, and thyme, then pack the mixture around the lamb shanks. Pour in the stock.
6 Fan the turnip slices in a circle over the swede and around the lamb shanks, then dot with the butter.
7 Put the lid on or, if that’s not possible because the shank bones are poking up too high, cover with foil and seal tightly. Cook in the oven for 1½ hours, then remove the lid or foil and return to the oven for a further 1½ hours until the lamb is soft, covering with foil if it browns too quickly. The turnips should be crisp on the top.
Recipe courtesy of Tom Kerridge’s Dopamine Diet cookbook. To find out more, click here.