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1
Prepare lamb: Preheat the oven to 350 degrees.
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2
Heat the oil in a Dutch oven over medium-high heat.
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3
Season the lamb shanks with salt and pepper and brown them in batches, transferring each to a plate when browned.
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4
Add in onions and herb sprigs and cook, stirring, till lightly browned and soft, about 10 min.
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5
Return the shanks to the Dutch oven with the wine, broth, and water and bring to a boil.
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6
Cover, transfer to the oven, and braise till fork tender, about 2 hrs.
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7
Transfer shanks to a plate.
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8
Throw away herb sprigs.
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9
Pour cooking liquid (including onions) into a large glass measure.
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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 till cooked through, 45 to 50 min.
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11
Cold potatoes 10 min, then halve lengthwise and scoop out flesh.
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12
Force hot potatoes through ricer into a bowl.
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13
Stir in lowfat milk, and salt, pepper, to taste.
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14
Cook carrots in boiling salted water till tender, about 10 min.
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15
Rinse under cool running water to stop cooking.
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16
Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 c. broth).
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17
Put the cooking liquid in a saucepan and bring to boil.
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18
Knead the flour and softened butter into a paste and whisk it into the liquid.
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19
Return the gravy to a boil to thicken and simmer, whisking occasionally, for 5 min.
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20
Cut lamb meat from bones, then tear meat into bite-size pcs.
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21
Stir meat into gravy and set aside.
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22
Creamed Spinach: Cook spinach according to package directions.
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23
Whisk in Parmesan, salt, nutmeg, and pepper, to taste.
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24
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.
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25
Scatter carrots over lamb, then top with creamed spinach, spreading proportionately.
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26
Top spinach with mashed potatoes, spreading proportionately to edges of dish to cover filling completely.
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27
Make swirl patterns on surface of potatoes with back of spoon, then drizzle with the melted butter.
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28
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.
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29
This recipe yields 6 servings.
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30
Comments: Spinach can be made 1 day ahead of assembling shepherd's pie and chilled, covered.
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31
Bring to room temperature before proceeding.
