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 1/2 teaspoon salt. Dip shanks in flour to completely coat, shake to remove excess and set aside. Thinly slice onion and mushrooms. Crush garlic.

Melt half the butter in an ovenproof dish over medium-high heat until foaming. Add lamb shanks and cook for 5 minutes on each side or until caramelised and golden. Remove from pan and set aside.

Add olive oil to pan and reduce heat to medium. Add onion, mushroom, garlic, anchovies and 1/2 teaspoon sea salt and cook, stirring regularly, for 5 minutes or until onion and mushroom have softened. Add tomatoes, red wine vinegar and thyme. Mix well and bring to a simmer. Return shanks to pan, cover with a lid and transfer to oven for 3 hours or until meat is falling from the bone. Remove from oven and set aside, covered, for 20 minutes to cool slightly. Turn oven overhead grill on.

While lamb is cooling, chop potatoes into 3cm cubes and place in a medium saucepan. Cover with cold water and bring to the boil. Cook for 15 minutes or until tender. Drain potatoes and return to saucepan with remaining butter. Mash until smooth, add parmesan and 1⁄2 teaspoon salt 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 5 minutes or until top is slightly golden.

Divide shepherd’s pie between plates and top with freshly cracked black pepper to serve.