Lamb shanks and shepherd’s pie come together for this slow-cooked dish that heaps on the cosy feelings. Give it the gift of time and the lamb will magic itself into a decadent, richly flavoured feast. Crowned with creamy peaks of potato, it's the ultimate mash-up.
SERVES 4
Supplied Ingredients
4 lamb shanks
2 brown onions
200g Swiss brown mushrooms
2 carrots
4 garlic cloves
2 x 400g can chopped tomatoes with basil
1 bunch thyme
5 sebago potatoes
50g parmesan
120g mixed salad leaves
Pantry Ingredients
50g (⅓ cup) flour
80ml (⅓ cup) olive oil
40ml (2 tbs) red wine vinegar
40g butter
Equipment
Large frypan
6 litre ceramic slow cooker
Medium saucepan
Potato masher
Casserole dish
STEP 1: BROWN LAMB SHANKS
Cover slow cooker with lid and preheat to high. Pat lamb shanks dry with paper towel. Place flour and 1 teaspoon salt flakes in a bowl and mix to combine. Dust shanks in flour to completely coat, shaking to remove excess. Heat ½ the oil in a frypan over medium-high heat. Add lamb shanks and cook for 5 minutes each side or until caramelised and golden. Remove from pan and place in slow cooker. While shanks are browning, continue with step 2.
STEP 2: PREPARE INGREDIENTS
Thinly slice onions, mushrooms and carrots. Peel and crush garlic.
STEP 3: BRAISE LAMB SHANKS
Return frypan to medium heat. Add remaining oil, onion, mushroom, carrot, garlic and ½ teaspoon sea salt and cook, stirring, for 5 minutes or until vegetables have softened. Add tomatoes, red wine vinegar, thyme and 250ml (1 cup) boiling water and bring to a simmer. Transfer to slow cooker, cover with lid and cook for 4 hours or until meat is falling from the bone and sauce has thickened.
STEP 4: MAKE MASH
Turn oven overhead grill on. While lamb is cooking, peel and cut potatoes into 3cm cubes and place in a medium saucepan. Cover with cold, salted water and bring to the boil. Cook for 15 minutes or until tender. Drain potatoes and return to saucepan with butter. Mash until smooth. Add parmesan, season with salt and pepper and mix to combine.
STEP 5: FINISH PIE
Using two forks, shred lamb meat from bones and mix with sauce, discard bones. Remove thymestems and discard. Transfer pie filling to a large casserole or pie dish. Spoon over mash and spread to cover lamb. Place under hot grill for 8–10 minutes or until top is golden brown.
STEP 6: PLATE UP
Divide shepherd’s pie between plates and top with freshly cracked black pepper to serve. Serve with salad leaves drizzled with your favourite dressing.
