Lamb Shank Shepherd'S Pie - cooking recipe

Ingredients

4 None lamb shanks (about 2 1/4 lbs)
1/3 cup flour
2 tbsp olive oil
8 None shallots, peeled
1 large carrot, coarsely chopped
4 cloves garlic, thinly sliced
2 tbsp fresh thyme leaves
2 tbsp fresh rosemary leaves
1/2 cup dry white wine
1 1/4 cups chicken stock
2 lbs potatoes, peeled and coarsely chopped
3 tbsp butter
1/2 cup hot milk
None None FOR THE CREAMED SPINACH
1 tbsp olive oil
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, crushed
2 lbs spinach
1/2 cup light cream
None None Ground nutmeg, to taste

Preparation

Preheat the oven to 400\u00b0F. 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.
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.
Meanwhile, boil, steam or microwave potatoes until tender; drain. Mash in a medium bowl with butter and hot milk until smooth. Season.
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.
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.