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1
Preheat the oven to 400u00b0F. Coat lamb in flour, shaking off excess. Heat half the oil in a Dutch oven on high heat. Cook lamb until browned all over. Remove from pan.
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2
Heat remaining oil in same pan on medium heat. Cook shallots, carrot, garlic and herbs, stirring, until shallots are lightly browned. Add wine; boil, uncovered, until liquid has evaporated. Return lamb to pan with stock and 1 1/4 cups water; bring to a boil. Cover dish tightly with foil. Bake for 2 hours, or until lamb is tender.
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3
Meanwhile, boil, steam or microwave potatoes until tender; drain. Mash in a medium bowl with butter and hot milk until smooth. Season.
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4
For the creamed spinach, heat oil and butter in a large skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add spinach, in batches, stirring, until wilted and liquid has evaporated. Add cream and nutmeg; simmer for 3 mins, or until slightly thickened. Season.
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5
Remove Dutch oven from oven. Discard lamb shank bones. Break meat into large chunks; return meat to pan. Season to taste. Combine mashed potato and creamed spinach in a large baking dish. Spoon over lamb mixture. Bake, uncovered, for 30 mins, or until lightly browned.
