Braised-Lamb Shepherd’s Pie

INGREDIENTS:

• 5 1/2 lbs large lamb shanks (4 large)
• 2 tbl. olive oil
• 2 small onions, trimmed & quartered (do not peel off)
• 1/2 cup of fresh thyme sprigs
• 1/2 fresh rosemary sprifgs
• 1/2 white wine
• 1 1/4 cups beef broth
• 1 1/4 cups water
• 1 lb russte potatoes (6)
• 1 1/4 to 1 1/2 tsp. salt
• 3/4 cup whole milk
• 5 medium carrots (cut into 1/4 inch slices)
• 1/4 cup flour
• creamed spinach
• 2 tbl. butter

RECIPE:

1. Preheat oven to 450 degrees F
2. Shanks:
   • Put shanks in a roasting pan, rub with oil and season with salt and pepper. Arrange onion wedges around lamb, Roast in middle of the oven for 40 minutes. Turn shanks and scatter with sprigs and roast 40 minutes more.
   • Pour wine, broth, and water into roasting pan and cover with foil. Cook 45 minutes – 1 hour longer.
   • Transfer shanks to a plate and discard skins from onions. Pour liquid and onions into a measuring cup.
3. Bake potatoes, cool, beat with salt, milk, and pepper to taste.
4. Make gravy. Skim fat. You should have 2 1/2 cups broth. Wish 1 cup broth and flour in larger bowl. Then whisk remaining (including onions). Cook until thickened.
5. Cut lamb into piece and add to gravy.
6. Assemble pie and reduce heat to 350. Spoon lamb into pan. Scatter carrots over lamb then top with spinach, and then add mashed potatoes. Drizzle with butter.
7. Put dish in foil lined baking sheet and bake one hour.