Lamb shank hot-pot pie with pickled red cabbage from Delicious Magazine (UK), March 2021: Special Easter Issue (page 30)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Red cabbage must pickle overnight. Can substitute chicken stock for lamb stock.

  • Shepherdabi on March 20, 2021

    Made this in the slow cooker on low for 10 hours. Made the pie the next day - I made shortcrust pastry. Shredded the lamb shank. It was delicious.

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