Name: Braised-Lamb Shank Shepherd's Pie with Creamed Spinach
Cook time: 1 hr
Total time: 5 1/2 hr
Yield: Makes 6 (generous) servings
Ingredients: 5 1/2 pounds large lamb shanks (4 large); 2 tablespoons extra-virgin olive oil; 2 small onions, trimmed and quartered (do not peel); 1/2 cup fresh thyme sprigs; 1/2 cup fresh rosemary sprigs; 1/2 cup dry white wine; 1 1/4 cups beef broth; 1 1/4 cups water; 3 pounds russet (baking) potatoes (6); 1 1/4 to 1 1/2 teaspoons salt; 3/4 cup whole milk; 5 medium carrots, cut into 1/4-inch-thick slices; 1/4 cup all-purpose flour; Creamed spinach; 2 tablespoons unsalted butter, melted; a ricer

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Braised-Lamb Shank Shepherd's Pie with Creamed SpinachLisa Hubbard

Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had. The recipe is not as complicated as it appears at first glance—the different components all come together to make a complete meal in a single dish. The potatoes are stiffer than the average mash because they will be forming the crust for the pie.

Cooks' notes:

• Lamb shanks can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding.

• Mashed potatoes can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding.

• Shepherd's pie can be assembled (before being drizzled with melted butter) 1 day ahead and chilled, covered. Let stand at room temperature 1 hour before drizzling with butter and baking.

Recipe notes

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