Braised-Lamb Shank Shepherd's Pie With Creamed Spinach
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Vegetable Oil2490 g
Lamb Shank (large 4 large)1 tsp
Salt2 small
Onion (sliced)1 cup
Thyme (fresh sprigs)1 cup
Rosemary (fresh sprigs)1 cup
White Wine (dry)1.25 cups
Beef Broth1.25 cups
Water3 cup
Whole Milk3 tbsps
All-Purpose Flour2 tbsps
Freshly Grated ParmesanDirections:
1
Special equipment: A ricer Prepare lamb: Preheat the oven to 350 degrees F
2
Heat the oil in a Dutch oven over medium-high heat
3
Season the lamb shanks with salt and pepper and brown them in batches, transferring each to a plate when browned
4
Add onions and herb sprigs and cook, stirring, until lightly browned and soft, about 10 minutes
5
Return the shanks to the Dutch oven with the wine, broth, and water and bring to a boil
6
Cover, transfer to the oven, and braise until fork tender, about 2 hours
7
Transfer shanks to a plate
8
Discard herb sprigs
9
Pour cooking liquid (including onions) into a large glass measure
10
Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes
11
Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh
12
Force warm potatoes through ricer into a bowl
13
Stir in milk, and salt, pepper, to taste
14
Cook carrots in boiling salted water until tender, about 10 minutes
15
Rinse under cold running water to stop cooking
16
Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth)
17
Put the cooking liquid in a saucepan and bring to boil
18
Knead the flour and softened butter into a paste and whisk it into the liquid
19
Return the gravy to a boil to thicken and simmer, whisking occasionally, for 5 minutes
20
Cut lamb meat from bones, then tear meat into bite-size pieces
21
Stir meat into gravy and set aside
22
Assemble and bake pie: Spoon lamb-shank mixture into a 12 by 3-inch oval gratin dish or a 2 1/2 to 3-quart shallow baking dish, spreading evenly
23
Scatter carrots over lamb, then top with creamed spinach, spreading evenly
24
Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely
25
Make swirl patterns on surface of potatoes with back of spoon, then drizzle with the melted butter
26
Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour
27
Cook spinach according to package directions
28
Whisk in Parmesan, salt, nutmeg, and pepper, to taste