{"id":10999,"date":"2026-08-10T21:35:57","date_gmt":"2026-08-10T21:35:57","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10999"},"modified":"2026-08-10T22:29:35","modified_gmt":"2026-08-10T22:29:35","slug":"slow-cooked-lamb-shank-shepherds-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/slow-cooked-lamb-shank-shepherds-pie\/","title":{"rendered":"Slow-Cooked Lamb Shank Shepherd’s Pie"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Slow-Cooked Lamb Shank Shepherd’s Pie<\/span><\/h2>\n
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We\u2019ve taken a classic shepherd\u2019s pie up a notch with a rich, slow-cooked lamb shank filling and a crispy potato r\u00f6sti-inspired topping.<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>2 hours<\/span><\/span> hrs<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>3 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Delicious Magazine<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Large flameproof casserole with a lid (Dutch oven)<\/span><\/div><\/li>
  • 2\u00bd litre \/ 2\u00bd quart shallow baking dish<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 5<\/span> Tbsp (\u2153 cup)<\/span> olive oil<\/span> plus an extra glug (divided)<\/span><\/li>
    • 4<\/span> (~3 to 3\u00bd lbs, total)<\/span> Lamb shanks<\/span> (preferably British, Australian or New Zealand) <\/span><\/li>
    • 4<\/span> Tbsp (\u00bc cup)<\/span> all-purpose flour<\/span> seasoned with 1 tsp salt and \u00bd tsp freshly cracked black pepper<\/span><\/li>
    • 2<\/span> medium<\/span> yellow onions<\/span> chopped<\/span><\/li>
    • 2<\/span> stalks<\/span> celery<\/span> sliced<\/span><\/li>
    • 2<\/span> large<\/span> carrots<\/span> diced<\/span><\/li>
    • 3 to 4<\/span> large cloves<\/span> garlic <\/span> minced, or thinly sliced<\/span><\/li>
    • 1<\/span> 14.5oz (400g) can<\/span> chopped tomatoes<\/span><\/li>
    • 1<\/span> 750ml bottle (3 cups)<\/span> dry red wine<\/span> (e.g., Cabernet Sauvignon, Shiraz, or Pinot Noir) or low-sodium beef broth<\/em><\/span><\/li>
    • 3<\/span> Tbsp<\/span> Worcestershire sauce<\/span><\/li>
    • 2<\/span> bay leaves<\/span><\/li>
    • 2<\/span> sprigs<\/span> fresh rosemary<\/span> (or 3-4 sprigs fresh thyme)<\/span><\/li><\/ul><\/div>

      <\/span>R\u00f6sti Topping and Cheese<\/span><\/h4>
      • 2<\/span> lbs (500g)<\/span> potatoes<\/span> such as d\u00e9sir\u00e9e (Russet or Yukon Gold in the US)<\/span><\/li>
      • 1<\/span> large <\/span> leek<\/span> finely sliced<\/span><\/li>
      • 3\u00bd<\/span> oz (50g)<\/span> sharp Cheddar cheese<\/span> grated<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat the oven to 300\u2109 \/ 150\u00b0C\/130\u00b0C fan\/gas<\/span><\/div><\/li>
        • Prep & Sear the Lamb:<\/strong> 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).<\/span><\/div><\/li>
        • Heat 2 Tbsp of the olive oil over medium heat in a large Dutch oven (or heavy-bottomed, oven-safe pot). <\/span><\/div><\/li>
        • Sear the lamb shanks in batches for 5\u20138 minutes, turning until deeply browned on all sides. Transfer the browned shanks to a plate and set aside.<\/span><\/div><\/li>
        • Build the Braising Sauce:<\/strong> 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\u20137 minutes until softened and light golden.<\/span>
          <\/div>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.<\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Slow-Braise in the Oven:<\/strong> Cover the Dutch oven with its lid, and transfer to the preheated oven. Braise at 300\u00b0F<\/strong> for 2\u00bd to 3 hours<\/strong>, turning the shanks once or twice during cooking, until the meat is meltingly tender and falling off the bone.<\/span><\/div><\/li>
        • Remove the pot from the oven. Carefully transfer the shanks to a cutting board.<\/span>
          <\/div>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.<\/span><\/div><\/li>
        • 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\u201315 minutes until thickened.<\/em> <\/span>
          <\/div>Transfer the filling into a 9×13-inch baking dish (or leave in the Dutch oven if baking directly.<\/span><\/div><\/li>
        • Raise the oven temperature to 400\u2109 \/ 200\u2103\/180\u2103 fan\/gas 6.<\/span><\/div><\/li>
        • Make the R\u00f6sti Topping: <\/strong>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. <\/span>
          <\/div>In a bowl, toss the potatoes with the leek and the remaining 2 Tbsp olive oil, then season with \u00bd tsp salt and toss again to coat evenly.<\/span><\/div><\/li>
        • Assemble & Bake:<\/strong> Spread the r\u00f6sti topping on top of the lamb, then bake for 40 minutes<\/strong> until the topping is crisp. <\/span>
          <\/div>Scatter over the cheese, then bake for 5-10 minutes<\/strong> until the cheese melts and turns golden.<\/span>
          <\/div>Serve with extra steamed veg.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>

          <\/span>Make Ahead<\/span><\/h4>\nCook the filling up to 3 days ahead, then cool, cover and chill (or freeze in an airtight container for up to 3 months; make the r\u00f6sti topping just before baking).<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10996,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2506,618,2270,366,136,2505,687,3782,5395],"tags":[],"class_list":["post-10999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-baked","category-braised","category-british","category-entree","category-lunch","category-sauteed","category-shepherds-pie","category-skillet-cast-iron"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/08\/image_2026-08-10_172345618.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10999","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10999"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10999\/revisions"}],"predecessor-version":[{"id":11012,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10999\/revisions\/11012"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10996"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}