Prepare lamb: Preheat oven to 450°F.
Put lamb shanks in a large metal roasting pan, then rub with oil and season with salt and pepper. Arrange onion wedges around lamb. Roast lamb in middle of oven 40 minutes. Turn shanks over, scatter with herb sprigs, and roast 40 minutes more.
Pour wine, broth, and water into roasting pan. Cover pan tightly with foil and braise lamb until tender, 45 minutes to 1 hour. Transfer shanks to a plate and remove and discard skins from onions. Pour cooking liquid (including onions) into a large glass measure (do not clean roasting pan).
Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes.
Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in salt, milk, and pepper to taste.
Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Whisk together 1 cup broth and flour in a large bowl to make a thin paste, then whisk in remaining broth (including onions). Set roasting pan across 2 burners and pour broth mixture into pan. Boil over moderate heat, whisking, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy.
Assemble and bake pie: Reduce oven to 350°F.
Spoon lamb-shank mixture into a 12- by 3-inch oval gratin dish or a 2 1/2- to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with melted butter.
Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.
Cooks' notes: Lamb shanks can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding.
Mashed potatoes can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding.
Shepherd's pie can be assembled (before being drizzled with melted butter) 1 day ahead and chilled, covered. Let stand at room temperature 1 hour before drizzling with butter and baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1283.25 Kcal (5373 kJ)
Calories from fat	642.38 Kcal
		% Daily Value*
Total Fat	71.38g	110%
Cholesterol	326.73mg	109%
Sodium	964.39mg	40%
Potassium	2227.67mg	47%
Total Carbs	62.62g	21%
Sugars	7.47g	30%
Dietary Fiber	7.45g	30%
Protein	85.12g	170%
Vitamin C	28.4mg	47%
Vitamin A	0.6mg	19%
Iron	11.3mg	63%
Calcium	164.7mg	16%

Amount Per 100 g
Calories	144.47 Kcal (605 kJ)
Calories from fat	72.32 Kcal
		% Daily Value*
Total Fat	8.04g	110%
Cholesterol	36.78mg	109%
Sodium	108.57mg	40%
Potassium	250.79mg	47%
Total Carbs	7.05g	21%
Sugars	0.84g	30%
Dietary Fiber	0.84g	30%
Protein	9.58g	170%
Vitamin C	3.2mg	47%
Vitamin A	0.1mg	19%
Iron	1.3mg	63%
Calcium	18.5mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

30.8

Points
32

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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