Lamb Shank Stew With Russet Potato Top
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
52
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour10 cloves
Garlic (minced)4 large
Carrot (cut into coins)1 large
Onion (cut into chunks)1
Bay Leaf1 cup
Barley6 large
Russet Potatoes1 tbsp
Olive OilDirections:
1
Preheat oven to 350 degrees F
2
Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces
3
Set a large, heavy-based pot or Dutch oven over medium-high heat
4
Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over
5
Remove the shanks to a plate and set aside
6
Toss in the garlic, carrots, onion, bay leaf, thyme and cloves
7
Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley
8
Return the shanks to the pan
9
Cover and roast in the oven for 2 hours
10
While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt
11
Press and mash the garlic with the flat blade of your knife to form a paste
12
Fold in the chopped parsley
13
Melt the butter in a small sauce pot and add the garlic-parsley mixture
14
Cook over low heat for 5 minutes and set aside
15
Peel the potatoes and cut in half lengthwise
16
After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit
17
Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter
18
Serve the stew garnished with parsley sprigs