Lamb Shank Hotpot

Slow-cooked Highland-style classic

🍲 Lamb Hotpot – Tender Lamb Shank Stewed Beneath Sliced Potatoes

🔥 Why Choose Our Butcher’s Lamb Shanks?
Ideal for long, slow braising – our Scottish lamb shanks are tender, flavourful and rich with natural marrow and collagen.

🥩 Ingredients – Buy Fresh from Our Butcher’s Shop

2 Lamb Shanks
2 Onions, sliced
2 Carrots, diced
2 Garlic Cloves
1 tbsp Flour
500ml Lamb Stock
1 Bay Leaf
1 tsp Thyme
600g Potatoes, thinly sliced
Salt & Pepper
Butter for dotting

🔥 How to Cook Lamb Shank Hotpot
1️⃣ Brown shanks – In a large pan, sear lamb until browned. Remove.
2️⃣ Cook veg – In same pan, soften onions, carrots and garlic.
3️⃣ Add stock – Stir in flour, stock and herbs. Return shanks to pan.
4️⃣ Assemble – Transfer to oven dish. Layer potatoes on top, season, and dot with butter.
5️⃣ Bake – Cover with foil, bake at 160°C for 2 hours, then uncover for 30 mins until golden.
6️⃣ Serve – Lamb should fall off the bone.

💡 Tips:
✔️ Add a splash of red wine or ale to your stock.
✔️ Perfect for batch cooking or freezing.

🍽️ Serving Suggestions
✔️ Serve with green peas or cabbage.
✔️ Ideal with crusty bread to mop the juices.