This Lamb Shank’s Shepherd’s Pie is a harmonious blend of tender, slow-cooked lamb shanks, a vibrant medley of vegetables, and a velvety blanket of mashed potatoes, inspired by a dish served at The King’s Head tavern in London.
Season the lamb shanks generously with salt and pepper. In a large ovenproof pot, heat the olive oil over medium-high heat. Add the lamb shanks and sear until browned on all sides. Remove the lamb shanks from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Add the broth, thyme sprigs, bay leaf, and return the lamb shanks to the pot. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the lamb is tender and falling off the bone.
Remove the lamb shanks from the pot and shred the meat, discarding any bones and excess fat. Return the shredded meat to the pot and stir to combine with the vegetables. Add peas.
Increase the oven temperature to 375°F (190°C). Transfer the lamb mixture to a baking dish and spread the mashed potatoes evenly over the top.
Place the baking dish in the oven and bake for 25-30 minutes, or until the mashed potatoes are golden and slightly crispy on top.
Serve the Lamb Shank Shepherd’s Pie hot, garnished with chopped fresh parsley.
