Lamb, Bean and Root Vegetable Hot Pot
This recipe also works well using Simon Howie Lamb Fillets. You may need to increase the initial cooking time of the casserole to 21/2hours. To cook in a slow cooker, preheat your cooker for 20mins on high. Prepare and brown the lamb as above, then arrange the slow cooker dish. Make up the tomato, bean and vegetable mixture as above, then spoon over the lamb. Season well, cover with the cooker lid, reduce setting to low and cook for about 41/2hours until the lamb is tender.
15 minutesCooking Time
2 hours 40 minutesServes
What you'll need
- 2 packs Simon Howie lamb shanks
- salt and freshly ground black pepper
- 2tbsp olive oil
- 1 onion, peeled and cut into wedges
- 500g (1Ib 2oz) prepared diced vegetables such as parsnip, turnip and carrot
- 400g can chopped tomatoes
- 1tbsp freshly chopped thyme or 11/2sp dried
- 400g can flagelot beans, drained and rinsed
- 300ml (1/2pt) lamb or chicken stock
- freshly chopped thyme to garnish
Putting it all together
- Preheat the oven to 170 C (fan oven 150 C, 325 F, gas 3). Wash and pat dry the lamb shanks. Season all over.
- Heat the oil in a large saucepan until hot and cook the lamb for about 5 minutes, turning it in the oil, to brown it all over. Transfer to a heatproof plate using tongs, reserving the cooking juices in the pan.
- Reheat the juices until bubbling and cook the onion and vegetables, stirring, for 5 minutes. Stir in the remaining ingredients, except the garnish, and bring to the boil.
- Ladle into a deep lidded casserole dish and push the lamb shanks into the tomato, bean and vegetable mixture. Cover with the lid and cook for 2 hours, turning the lamb over halfway through, until tender.
- Remove the lid, and cook uncovered for a further 30 minutes until lightly browned.
- Serve straight from the dish, sprinkled with fresh thyme, accompanied with crusty bread to mop up the juices.