Spring Recipe: Lamb shank and wild garlic shepherd’s pie
Lamb shank and wild garlic shepherd’s pie
INGREDIENTS
3 lamb shanks
A good bunch of wild garlic, finely chopped
2 kg potatoes
3 medium carrots, diced
½ a celeriac, diced
1 swede, diced
2 onions, finely sliced
1 litre lamb stock
2 tbsp flour
150g butter
200g red leicester cheese, grated
Method:
Brown your lamb shanks in a hot cast iron pan - turning regularly until evenly coloured. Set aside. Fry your onions in a little oil or dripping until soft then add the root vegetables and cook for 10 minutes, stirring regularly. Preheat your oven to 150C and put the pan in. Add the unpeeled potatoes to your oven and bake for at least an hour.
Meanwhile, return the lamb to the pan and add the flour and stir. Add the stock and cook for 1.5-2 hours or until the lamb falls off the bone. Remove the shanks and strip off and pull the meat and return to the sauce. Mash the potato with the butter and season to taste. Spread over the lamb evenly and use a fork to even out the top and make a pretty pattern….
For added effect, place the 3 bones in the centre of the pie like a tripod. Finally scatter over the cheese, turn up the oven to 220C and return the pie. Cook for 45 minutes until golden and the gravy is bubbling up around the edges.
…. Enjoy!
