3-Hour Slow-Cooked Lamb Shank Shepherd’s Pie

Preheat oven to 160°C fan-forced. Pat lamb shanks dry with paper towel. In a bowl, combine flour and ½ teaspoon salt. Dust shanks in flour to completely coat, shake to remove excess and set aside. Thinly slice onion, mushrooms and carrot. Crush garlic.

Heat ½ the oil in an ovenproof dish over medium-high heat. Add lamb shanks and cook for 5 minutes each side or until caramelised and golden. Remove from pan and set aside.

Reduce heat to medium. Add remaining oil, onion, mushroom, carrot, garlic, and ½ teaspoon sea salt and cook, stirring, for 5 minutes or until vegetables have softened. Add tomatoes, red wine vinegar, thyme and 200ml water and bring to a simmer. Return shanks to pan, cover with lid and transfer to oven for 3 hours or until meat is falling from the bone and sauce has thickened. (If sauce hasn't thickened, remove lid and return to oven for a further 20 minutes.) Turn oven overhead grill on.

While lamb is cooking, peel and cut potatoes into 3cm cubes and place in a medium saucepan. Cover with cold, salted water and bring to the boil. Cook for 15 minutes or until tender. Drain potatoes and return to saucepan with butter. Mash until smooth. Add parmesan, season with salt and pepper and mix to combine.

Using two forks, shred lamb meat from bones and mix with sauce, discard bones. Remove thyme stems and discard. Spoon over mash and spread to cover lamb. Place under hot grill for 8–10 minutes or until top is golden brown.

Divide shepherd’s pie between plates and top with freshly cracked black pepper to serve. Serve with salad leaves drizzled with your favourite dressing.