- easy
- easy
Rich, hearty, and comforting, this slow‑cooked leftover lamb shank and potato hotpot turns yesterday’s roast into today’s warming supper. The lamb becomes tender as it simmers, infusing the potatoes and vegetables with deep, savoury flavour. With simple ingredients and minimal effort, it’s the perfect way to make leftovers feel luxurious! Enjoy now, or freeze for a fuss‑free dinner later! See method
What you’ll need
Ingredients
(Serves 2)
2 Iceland slow cooked lamb shanks (or use your leftover lamb from Easter!)
1 large red onion (diced)
1 large carrot (diced)
4 cloves of garlic (finely chopped)
4 sprigs of fresh rosemary (finely chopped)
1 tbsp tomato puree
200ml red wine
200ml water
1 knorr beef stock pot
200g chopped tomatoes
1 tsp cracked black pepper
1 pack of Iceland crispy potato slices
Method
- Pre-heat the oven to 180 degrees.
- Cook the lamb legs according to back of pack instructions or reheat leftovers.
- Once cooked, shred the lamb legs and reserve the minted gravy and set to one side.
- Meanwhile, place the carrots and red onion in a saucepan with a little oil and cook on medium heat until soft. Add the garlic and rosemary to the pan and cook for a further few minutes.
- Add tomato puree and cook for 1 minute before adding the wine. Once the wine has slightly reduced add the beef stock, water and tinned tomatoes. Season with the cracked black pepper. Cook the mix for 5 minutes on a medium heat, stirring occasionally.
- Add shredded lamb and reserved minted gravy to the saucepan.
- Pour into an oven-proof dish and top with ‘Iceland Crispy Potato Slices’.
- Bake in oven for 20-25 minutes until golden.
