Hot Pot Lamb

Method

1. Dredge the lamb shanks lightly in flour, shaking off excess.
2. Heat olive oil in a large casserole over high heat. Sear the lamb shanks on all sides until deeply browned. Remove and set aside.
3. In the same pot, add roughly chopped carrot, celery, onion, garlic cloves, thyme, and black pepper. Sauté for 2–3 minutes.
4. Return the lamb to the pot. Pour in red wine to deglaze, scraping up any browned bits. Let the alcohol evaporate.
5. Add beef broth (or dissolve beef stock in a little water) until the meat is almost covered. Add a knob of butter and season with salt.
6. Cover the pot with a lid or foil. Transfer to a preheated oven at 190°C (375°F) and braise for 1.5 to 2 hours, until the meat is tender and falling off the bone.
7. While the lamb braises, prepare the aromatic base: in a separate pan, heat olive oil and sauté diced smoked pork belly, onion, carrot, celery, and garlic until softened. Season with thyme, salt, and pepper. Add a splash of water and a knob of butter; cook gently.
8. Once the lamb is cooked, remove from the oven. Strain the braising liquid, discarding the vegetables. Reserve the liquid. Shred the lamb meat from the bones and set aside.
9. Add the strained liquid to the sautéed vegetable base. Bring to a simmer. Add the shredded lamb. If desired, thicken with a little flour stirred into a slurry.
10. Transfer the mixture to an ovenproof baking dish or keep it in the same pot. Arrange thin potato slices over the top, slightly overlapping. Dot with butter and season with salt and pepper.
11. Return to the oven (or finish under the broiler) until the potatoes are golden and crispy, about 20–30 minutes.
12. Serve hot.