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James Reeson

Baked Lamb Hot-Pot


Ingredients

Method

  1. Fry lamb shanks until browned all over, place the lamb in an oven dish.
  2. Cut all the vegetables to a similar size and add them to the oven dish.
  3. Cover with stock, place on lid and bake 180C for 2 and 1/2 hours.
  4. Serve with chickpea and coriander mash.
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