LAMB SHANK STEW WITH RUSSET POTATOES

Lamb Shank Stew with Russet Potatoes image

Number Of Ingredients 13

Previous Next

1 cup 1 cup (5 oz./155 g) all-purpose flour Kosher salt and freshly ground pepper
4 pieces 3-4 lamb shanks, cut in half by your butcher
2 tablespoons 2 Tbs. extra-virgin olive oil
4 cloves 4 garlic cloves, chopped
4 pieces 4 large carrots, cut into coins
1 piece 1 large onion, cut into chunks
1 bunches 1 bay leaf ;5 fresh thyme sprigs
2 cloves 2 whole cloves
2.25 cups 2 1/4 cups (560 ml) red wine
4 cups 4 cups (32 fl. oz./1 l) low-sodium beef broth
1 cup 1 cup (7 oz./220 g) pearl barley; 3 russet potatoes
10 cloves For the garlic-parsley butter: 10 garlic cloves, minced
8 tablespoons 1 Tbs. olive oil Kosher salt Leaves from 1/2 bunch fresh flat-leaf parsley, chopped 8 Tbs. (1 stick/125 g) unsalted butter

Steps:

Preheat an oven to 350°F (180°C). On a large plate, generously season the flour with salt and pepper. Lightly dredge the lamb shanks in the flour.
In a large Dutch oven over medium-high heat, warm the olive oil. Add the shanks to the pot and sear, turning occasionally, until browned all over, about 10 minutes total. Transfer the shanks to a plate and set aside.
Add the garlic, carrots, onion, bay leaf, thyme and cloves to the pot; sauté until aromatic, 2 to 3 minutes. Add the wine, broth and barley, then return the shanks to pot. Cover the pot, transfer to the oven and braise for 2 hours.
About 15 minutes before the shanks are ready to come out of the oven, make the garlic-parsley butter: Finely chop the garlic, drizzle with the olive oil and sprinkle with salt. Using the flat side of a chef's knife, mash the garlic together with the oil and salt to form a paste. Transfer the mixture to a bowl and stir in the parsley. Set aside.
In a small saucepan over low heat, melt the butter. Add the garlic-parsley mixture and cook until aromatic and the garlic is softened, about 5 minutes. Remove from the heat and set aside.
Peel the potatoes and cut each lengthwise into large wedges.