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Lamb Shank Hot Pot Image

Lamb Shank Hot Pot

Tom Kerridge

Tom Kerridge has recreated his old-school favourite, Lancashire hot pot, using a different cut of lamb. Shanks provide you with perfect portion control – one each. Crammed with vegetables too, this one-pot dinner is a real crowd pleaser.

Serves: 4

Carb count: 17g per person

  • Vegetable oil, for cooking
  • 4 lamb shanks (about 200g each), French trimmed (get your butcher to do this for you)
  • 6 small onions, halved
  • 1 garlic bulb (about 8–12 cloves), peeled and sliced
  • 1 large swede, peeled and diced
  • 150g crumbled goat’s 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 freshly ground black pepper

1. Heat a good splash of oil in a large flameproof casserole over a medium-high heat. Season the lamb shanks with a little salt then fry them two at a time until deeply and evenly coloured. Don’t hurry the process – searing the meat properly helps to create that deep, delicious flavour. Drain off the rendered fat. Set the lamb shanks aside.

2. Turn the heat down a bit and add a splash more oil to the casserole, followed by the onions, garlic and a pinch of salt. Cook gently for about 10–12 minutes until golden and softened. Remove from the heat and return the lamb shanks to the pan, placing them on top of the onions with the bones pointing upwards.

3. Preheat the oven to 150°C/Fan 130°C/Gas 2. In a bowl, combine the swede, goat’s cheese, pepper and thyme, then pack it around the lamb shanks. Pour in the stock. Fan the turnip slices in a circle over the swede and around the lamb shanks then dot with the butter.

4. 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 will be crispy on the top. 

Extract taken from Tom Kerridge’s Dopamine Diet (Absolute Press, £20) is out now

Photography © Cristian Barnett 



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