XC10283_DUAL_SPRING_MAGAZINE_2026_151225@O_DIGITAL_MAGAZINE_DATA FINAL FINAL - Flipbook - Page 15
Slow Cooked Lamb Shank & Crispy Potato Hotpot
Serves 2
Instructions:
Ingredients:
2 (1 Pack) Iceland Slow Cooked Lamb Shanks
With Minted Gravy
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
1. Pre-heat the oven to 180°c.
2. Cook the lamb legs according to back of pack
cooking instructions.
3. Once cooked shred the lamb legs and reserve
the minted gravy and set to one side.
4. Meanwhile, place carrots and red onion in a
saucepan with a little oil and cook on a
medium heat until soft. Add the garlic and
rosemary to the pan and cook for a further
few minutes.
5. 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.
6. Add shredded lamb and reserved
minted gravy to the saucepan.
7. Pour into an oven-proof dish and top with
‘Iceland Crispy Potato Slices’.
8. Bake in oven for 20-25 minutes until golden.
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