Real Shepherds Pie

Ingredients: 
2 whole lamb shanks, 2 small onions, 2 small carrots, 2 cloves garlic, 1 small faggot of herbs, thyme, rosemary and bay, 1 small spice bag, black peppercorns, fennel seeds, orange peel and cinnamon, 50 ml ELSCo Classic sauce, 4 litres chicken stock, 5 grams flat leaf parsley, chopped, 500g potato mash

Serves 4

Method:

1. Season the shanks well, brown in a hot pan then place in an oven proof cocotte dish with a lid.
2. Sauté vegetables whole and add to the shanks with herbs, spice bag, stock and ELSCo sauce.
3. Cover the cocotte and place in an oven at 60°C overnight.
4. Remove from oven in the morning and drain the stock to a pan. Flake the meat and veg with your fingers and reserve.
5. Place the stock on to reduce, skimming constantly.
6. When the stock is reduced correct the seasoning and pass through a fine sieve over the meat and veg and add the chopped parsley.
7. Place in either a cast iron skillet or hollowed potato skins and pipe the mash over the top.
8. Bake in a hot oven for 30-40 mins or until the mash is golden.