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Ingredients
- 3 Tbsp. vegetable oil
- 5 1/2 lb large lamb shanks - (4 large) Salt to taste Freshly-grnd black pepper to taste
- 2 sm onions sliced
- 1/2 c. fresh thyme sprigs
- 1/2 c. fresh rosemary sprigs
- 1/2 c. dry white wine
- 1 1/4 c. beef broth
- 1 1/4 c. water
- 3 lb russet baking potatoes - (abt 6)
- 3/4 c. whole lowfat milk
- 5 med carrots cut 1/4"-thk slices
- 3 Tbsp. all-purpose flour
- 3 Tbsp. softened unsalted butter plus
- 2 Tbsp. melted unsalted butter
- 1 pkt frzn creamed spinach
- 2 Tbsp. freshly-grated Parmesan
- 1/2 tsp salt
- 1 pch freshly-grated nutmeg Freshly-grnd black pepper to taste A ricer
Directions
- Prepare lamb: Preheat the oven to 350 degrees. Heat the oil in a Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper and brown them in batches, transferring each to a plate when browned. Add in onions and herb sprigs and cook, stirring, till lightly browned and soft, about 10 min. Return the shanks to the Dutch oven with the wine, broth, and water and bring to a boil. Cover, transfer to the oven, and braise till fork tender, about 2 hrs. Transfer shanks to a plate. Throw away herb sprigs. Pour cooking liquid (including onions) into a large glass measure.
- Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven till cooked through, 45 to 50 min. Cold potatoes 10 min, then halve lengthwise and scoop out flesh. Force hot potatoes through ricer into a bowl. Stir in lowfat milk, and salt, pepper, to taste.
- Cook carrots in boiling salted water till tender, about 10 min. Rinse under cool running water to stop cooking.
- Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 c. broth). Put the cooking liquid in a saucepan and bring to boil. Knead the flour and softened butter into a paste and whisk it into the liquid. Return the gravy to a boil to thicken and simmer, whisking occasionally, for 5 min.
- Cut lamb meat from bones, then tear meat into bite-size pcs. Stir meat into gravy and set aside.
- Creamed Spinach: Cook spinach according to package directions. Whisk in Parmesan, salt, nutmeg, and pepper, to taste.
- Assemble and bake pie: Spoon lamb-shank mix into a 12- by 3-inch oval gratin dish or possibly a 2 1/2- to 3-qt shallow baking dish, spreading proportionately. Scatter carrots over lamb, then top with creamed spinach, spreading proportionately. Top spinach with mashed potatoes, spreading proportionately to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with the melted butter.
- Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake till top is golden brown and filling is bubbling, about 1 hour.
- This recipe yields 6 servings.
- Comments: Spinach can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 843g | |
| Recipe makes 6 servings | |
| Calories 1112 | |
| Calories from Fat 587 | 53% |
| Total Fat 65.59g | 82% |
| Saturated Fat 27.78g | 111% |
| Trans Fat 0.18g | |
| Cholesterol 249mg | 83% |
| Sodium 639mg | 27% |
| Potassium 2274mg | 65% |
| Total Carbs 57.54g | 15% |
| Dietary Fiber 8.2g | 27% |
| Sugars 6.53g | 4% |
| Protein 69.53g | 111% |
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