You’ll Need
For the Lamb Filling
2 cooked lamb shanks, meat shredded, 1 tbsp olive oil, 1 small onion, finely diced
2 carrots, finely diced, 2 celery sticks, finely diced, 2 cloves garlic, finely grated, 1 tbsp tomato purée, 200ml lamb stock
100ml red wine, 1 tbsp Worcestershire sauce, 1 tsp fresh rosemary, finely chopped, 1 tsp fresh thyme leaves, Sea salt
Freshly cracked black pepper
For the Potato Topping
500g Maris Piper potatoes, peeled and thinly sliced
40g butter, melted, 2 tbsp double cream
1 clove garlic, finely grated
Sea salt
Freshly cracked black pepper
For the Redcurrant Gravy
200ml lamb stock
75ml red wine
1 tbsp redcurrant jelly
1 tsp Dijon mustard
1 tsp cornflour mixed with 1 tbsp cold water
1 small rosemary sprig
To Serve
Buttered Savoy cabbage
Honey-glazed Chantenay carrots
Fresh rosemary sprigs
Optional but Dangerous
Black truffle shavings
Crispy pancetta lardons
Parmesan potato topping
Buttered peas with mint
Method
Preheat your air fryer to 180°C.
Heat the olive oil in a frying pan over a medium heat.
Cook the onion, carrots and celery for 5–6 minutes until softened.
Add the garlic and cook for 30 seconds.
Stir in the tomato purée and cook for 1 minute.
Pour in the red wine and allow it to reduce by half.
Add the lamb stock, Worcestershire sauce, rosemary and thyme.
Simmer for 5 minutes.
Fold through the shredded lamb and continue cooking for another 5 minutes, allowing the mixture to become rich and thick.
Season to taste.
Divide the lamb mixture evenly between two individual oven-safe pie dishes.
In a bowl, mix the melted butter, double cream and grated garlic.
Layer the sliced potatoes neatly over the lamb, slightly overlapping each slice.
Brush generously with the garlic butter mixture and season lightly with sea salt and freshly cracked black pepper.
Place the pots into the air fryer.
Cook at 180°C for 30 minutes.
Increase the temperature to 200°C and cook for a further 8–10 minutes, until the potatoes are crisp, beautifully golden and cooked through.
Meanwhile, combine the lamb stock, red wine, redcurrant jelly, Dijon mustard and rosemary in a small saucepan.
Bring to a gentle simmer for 5–6 minutes.
Stir in the cornflour mixture and cook for another 2 minutes, until the gravy becomes glossy and lightly thickened.
Remove the rosemary sprig.
Serve each hotpot alongside buttered Savoy cabbage and honey-glazed Chantenay carrots.
Generously spoon over the rich redcurrant gravy and finish with fresh rosemary sprigs.