“One of the best meals I’ve ever made!” “Lamb Shank Shepherd’s Pie” I can pass a happy man after having a plate of this goodness! Simply put, the recipe I made for “Cookin’ with Kaye” today, which you hear Friday’s at 8:20am on AM1370 KDTH and streaming at RadioDubuque.com, you will not believe this flavor, layers and layers of flavor! The lamb, just so tender it melts in your mouth. Jeff Cremer from Cremer’s Grocery stopped by and joined me on the show today and he was speechless! Speechless! Jeff Cremer??? If you know Jeff, you know that never happens!!! He had nothing but kind words for today’s meal. He had never had Shepherd’s Pie using lamb shanks. I’ve got him hooked now!! I am so happy I have some for leftovers. I know this recipe is a bit involved and does take some time to put together, but, if you make it in phases, it’s not that bad (the lamb shanks cook seperatly in the slow cooker first). Lamb Shanks at Cremer’s Grocery are $9.99 (pack of 4) or if you want a smaller quantity, they’d be $10.99lb. So, gather the ingredients and make this up for you St. Patrick’s Day meal. I can assure you, you will not be disappointed!
Lamb Shank Shepherd’s Pie
For the lamb shanks:
½ cup beef stock
3-4 lamb shanks (about 3lbs.)
1 tsp. Kosher salt
¼ tsp. black pepper
½ tsp. garlic powder
½ tsp. onion powder
1 sprig fresh thyme
1 sprig fresh rosemary
Add beef stock to your slow cooker. Season lamb shanks with salt, pepper, garlic powder and onion powder. Place shanks in slow cooker along with the thyme and rosemary sprig. Cover and cook on high for 4 hours, or low for 7 hours, until the lamb is very tender. Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup. Pour into a medium saucepan. Heat over medium-high heat until almost boiling, but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids reduced into a rich gravy, about 10-15 minutes, set aside. When lamb shanks are cool, cut into chunks.
To assemble the Shepherd’s Pie:
1 tbsp. olive oil
1 medium onion, chopped
3 carrots, chopped
3 celery stalks, finely chopped
3 cloves garlic, minced
¼ cup tomato paste
1 cup red wine
1 cup beef stock
1 tbsp. Worcestershire sauce
1 bay leaf
6 sprigs fresh thyme
4 sprigs fresh rosemary
1 cup frozen peas, thawed
1 cup frozen corn, thawed
4 medium russet potatoes, peeled and cut into cubes
3 tbsp. butter
2 egg yolks
¼ cup grated parmesan cheese, plus extra for topping
Reserved reduced cooking liquid
Cooked lamb shank meat
Heat olive oil in a large frying pan over medium heat. Add the onion, carrots, and celery. Season with salt and pepper. Stir and cook until tender, about 8-10 minutes. Add garlic and tomato paste, stir and cook for 1 minute. Add in the red wine and deglaze the bottom of the pot, scraping up bits on the bottom, cook for 2-3 minutes. Add in the lamb shank meat, reserved reduced cooking liquid, beef stock and Worcestershire sauce. Tie thyme and rosemary sprigs together with kitchen twine. Toss the bundle and bay leaf in the pot. Bring to a boil; reduce to simmer. Partially cover, and simmer 40 minutes. Remove bay leaf and thyme/rosemary bundle. Stir in peas and corn. Remove from heat. Let cool before spreading on the mashed potato topping.
Put the potatoes in a large pan of cold, salted water, bring to a boil, then simmer for 12 minutes, or until tender when pierced with a fork. Drain, return potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir in the grated parmesan cheese.
Preheat oven to 375-degrees F.
Spread the lamb mixture into a greased 9 x 13-inch baking dish and top with mashed potatoes, spreading evenly over the dish. Sprinkle a little extra parmesan cheese over the potatoes, and a little salt and pepper. Bake, uncovered for 20-25 minutes or until the top is golden and bubbling. Remove from oven, let rest 5 minutes. Serve.
