Slow-Cooked Lamb Shank Shepherd’s Pie
We’ve taken a classic shepherd’s pie up a notch with a rich, slow-cooked lamb shank filling and a crispy potato rösti-inspired topping.
Servings: 6
Equipment
- Large flameproof casserole with a lid (Dutch oven)
- 2½ litre / 2½ quart shallow baking dish
Ingredients
- 5 Tbsp (⅓ cup) olive oil plus an extra glug (divided)
- 4 (~3 to 3½ lbs, total) Lamb shanks (preferably British, Australian or New Zealand)
- 4 Tbsp (¼ cup) all-purpose flour seasoned with 1 tsp salt and ½ tsp freshly cracked black pepper
- 2 medium yellow onions chopped
- 2 stalks celery sliced
- 2 large carrots diced
- 3 to 4 large cloves garlic minced, or thinly sliced
- 1 14.5oz (400g) can chopped tomatoes
- 1 750ml bottle (3 cups) dry red wine (e.g., Cabernet Sauvignon, Shiraz, or Pinot Noir) or low-sodium beef broth
- 3 Tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh rosemary (or 3-4 sprigs fresh thyme)
Rösti Topping and Cheese
- 2 lbs (500g) potatoes such as désirée (Russet or Yukon Gold in the US)
- 1 large leek finely sliced
- 3½ oz (50g) sharp Cheddar cheese grated
Instructions
- Preheat the oven to 300℉ / 150°C/130°C fan/gas
- Prep & Sear the Lamb: Pat the lamb shanks dry with paper towels. Toss them in the seasoned all-purpose flour to coat completely, shaking off any excess (reserve 1 to 2 tablespoons of the leftover flour for thickening).
- Heat 2 Tbsp of the olive oil over medium heat in a large Dutch oven (or heavy-bottomed, oven-safe pot).
- Sear the lamb shanks in batches for 5–8 minutes, turning until deeply browned on all sides. Transfer the browned shanks to a plate and set aside.
- Build the Braising Sauce: Reduce heat to medium and add another 2 tablespoons of olive oil to the Dutch oven. Add the chopped onions, carrots, and celery. Cook for 5–7 minutes until softened and light golden.Stir in the garlic and 2 Tbsp of the reserved seasoned flour. Cook for 1 to 2 minutes, stirring constantly. then stir in the tomatoes and cook for 2 minutes more.
- Turn up the heat, pour in the wine, stir, then tuck in the lamb shanks and stir in the Worcestershire sauce, bay leaves and rosemary. Bring to a gentle simmer.
- Slow-Braise in the Oven: Cover the Dutch oven with its lid, and transfer to the preheated oven. Braise at 300°F for 2½ to 3 hours, turning the shanks once or twice during cooking, until the meat is meltingly tender and falling off the bone.
- Remove the pot from the oven. Carefully transfer the shanks to a cutting board.Shred the meat: Using two forks, pull the lamb meat from the bones into bite-sized chunks. Discard the bones, bay leaves, and herb stems.
- Return the meat to the sauce, then pour into the baking dish (or see Make Ahead). If the sauce is too thin, place the Dutch oven on the stovetop over medium heat and simmer uncovered for 10–15 minutes until thickened. Transfer the filling into a 9×13-inch baking dish (or leave in the Dutch oven if baking directly.
- Raise the oven temperature to 400℉ / 200℃/180℃ fan/gas 6.
- Make the Rösti Topping: Grate the potatoes coarsely using a box grater. Wrap up tightly in a large clean tea towel, then squeeze to remove as much water as possible. In a bowl, toss the potatoes with the leek and the remaining 2 Tbsp olive oil, then season with ½ tsp salt and toss again to coat evenly.
- Assemble & Bake: Spread the rösti topping on top of the lamb, then bake for 40 minutes until the topping is crisp. Scatter over the cheese, then bake for 5-10 minutes until the cheese melts and turns golden.Serve with extra steamed veg.
