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Baked Lamb Hot-Pot



  • 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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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Baked Lamb Hot-Pot.


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