Slow Cooked Roast Lamb Hot Cross Bun

Name: Slow Cooked Roast Lamb Hot Cross Bun
Total time: 180 min
Yield: 8 servings
Cuisine: British
Ingredients: 2 lamb shanks; 2 tbsp olive oil (1 for the lamb, 1 for the kale); Knob of butter; 1 onion, finely chopped; 3 garlic cloves, minced; 250 ml red wine; 250 ml veg stock; 2 sprigs fresh rosemary; 2 tbsp mint sauce; 3 tbsp cranberry sauce; 100 g kale; Juice of ½ lemon; 4 hot cross buns

Serves 8
180 minutes
Lunch
British

No ratings yet. Made it? Be the first to rate it

Slow Cooked Roast Lamb Hot Cross Bun

If pulled pork can work in a brioche bun, then pulled lamb works in a hot cross bun! This recipe will leave you and your friends wanting more, so don’t let it just be an Easter treat and keep this recipe in your mind. This really is an incredibly simple recipe. You can also following this same recipe using up your Easter leg of lamb leftovers.

Ingredients

2 lamb shanks
2 tbsp olive oil (1 for the lamb, 1 for the kale)
Knob of butter
1 onion, finely chopped
3 garlic cloves, minced
250 ml red wine
250 ml veg stock
2 sprigs fresh rosemary
2 tbsp mint sauce
3 tbsp cranberry sauce
100 g kale
Juice of ½ lemon
4 hot cross buns

Biff's Tips

Got leftovers? Toss any spare lamb into my Moroccan lamb stew or a flatbread wrap the next day.
Extra creamy. Add a spoonful of Greek yoghurt to each bun.
Thicken it fast. Stir a lamb gravy stock pot into the sauce if it needs thickening quickly.

Let's Dive In!

Step 1: Brown the lamb

Preheat the oven to 180°C. Heat 1 tbsp olive oil in a casserole dish over a high heat. Sear 2 lamb shanks for 2 minutes per side until browned, then lift out.

Step 2: Build the flavour base

Turn the heat down and melt a knob of butter in the same pan. Add 1 finely chopped onion and 3 minced garlic cloves and cook for 5 minutes until soft.

Step 3: Slow cook

Pour in 250ml red wine and 250ml veg stock, add 2 sprigs fresh rosemary and return the lamb to the dish. Cover and cook in the oven for 2½ hours, basting every 30 minutes. Top up with a little stock if it reduces too much.

Step 4: Make the sauce

While the lamb cooks, mix 2 tbsp mint sauce with 3 tbsp cranberry sauce and set aside.

Step 5: Finish the lamb

Pour half the sauce over the shanks, making sure there's about 1 inch of liquid in the dish. Return to the oven uncovered for 30 minutes to thicken the sauce and colour the lamb.

Step 6: Prep the kale

Massage 100g kale with 1 tbsp olive oil and the juice of ½ lemon for 2 minutes until softened.

Step 7: Build the buns

Pull the lamb off the bone and mix it into the rich sauce in the dish. Slice 4 hot cross buns in half and warm in the oven for 5 minutes. Fill each with pulled lamb, kale and the rest of the sauce.

Lamb Hot Cross Bun FAQs

Can I use leftover roast lamb? Yes. Shred your Easter leg of lamb and warm it through in the sauce instead of slow cooking.
Can I skip the wine? Swap it for more stock with a splash of balsamic vinegar.
Can I slow cook it? Yes. Cook on low in a slow cooker for 7–8 hours until the meat falls off the bone.

Serve with my hot cross bun bread sauce, or try the bacon and smashed avocado hot cross bun.

BIFF, BOSH, NOSH!

0 comments

More Recipes

Spiced Pumpkin & Black Bean Tacos

Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
Perfect Poached Egg

Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
Japanese Vegetable Gyoza (Dumplings)

Quick and easy cabbage gyoza with crispy bases, simple filling, and a fast home-cook method for perfect Japanese dumplings.
Roast Pumpkin Soup

An easy roast pumpkin soup with ginger, miso and coconut milk, finished with a coconut cream swirl, jewel-bright pomegranate, toasted pumpkin seeds and parsley. Vegan, freezer-friendly and the soup I crave after a cold autumn surf at Croyde.
Biff's Banging Banana Bread

A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
Easy Key Lime Pie

A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.