The most DELICIOUS DIET ever!

Tom Kerridge serves up a second helping of mouthwatering dishes from his brilliant new Dopamine Diet book

LAMB SHANK HOT POT

Here I’ve recreated that old favourite, Lancashire hot pot, using lamb shanks, which provide you with perfect portion control – one each. On my diet I try to keep my carbohydrate intake below 90g a day – so I’ve given carb counts for all these recipes.

CARB COUNT: 17g per person

Serves 4

Vegetable oil, for cooking

4 x 200g (7oz) lamb shanks, French trimmed (ask your butcher to do this for you)

Sea salt

6 small onions, halved

1 garlic bulb (about 8-12 cloves), peeled and sliced

1 large swede, peeled and diced 150g (5½oz) goat’s cheese, crumbled

1tbsp cracked black pepper

2tsp thyme leaves

500ml (18fl oz) lamb stock 4 large turnips, about 200g (7oz) each, peeled and thinly sliced 50g (1¾oz) butter, diced

Heat a splash of oil in a flameproof casserole over a medium-high heat. Season the lamb shanks with salt, then fry two at a time until deeply coloured. Don’t hurry the process – searing the meat helps to create that deep flavour. Drain off the fat and set the lamb shanks aside.

Turn the heat down and add a splash more oil, followed by the onions, garlic and a pinch of salt. Cook gently for about 10-12 minutes until golden and soft. Remove from the heat and return the lamb shanks to the pan, placing them on top of the onions with the bones pointing up.

Preheat the oven to 150°C/fan 130°C/gas 2. Combine the swede, goat’s cheese, pepper and thyme, then pack around the lamb shanks. Pour in the stock.

Fan the turnip slices in a circle over the swede and around the lamb, then dot with the butter. Put the lid on or, if that’s not possible because the bones are poking up too high, cover with foil and seal tightly. Roast for 1½ hours, then uncover and cook for 1½ hours more until the lamb is soft, covering again if it browns too quickly. The turnips will be crispy on the top.