Lamb Shank Stew with Russet Potato Top
Ingredients
Stew
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1/4 cup all-purpose flour
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Kosher salt and freshly ground black pepper
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6 lamb shanks (about 8 ounces each), cut in half
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Extra-virgin olive oil
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2 garlic cloves, peeled and smashed
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2 large carrots, cut into chunks
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1 large onion, cut into chunks
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2 whole cloves
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1/4 bunch fresh thyme sprigs
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1 bay leaf
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1 750-milliliter bottle red wine
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1 quart reduced-sodium beef broth
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1 cup barley
Garlic-Parsley Butter
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1 stick unsalted butter, room temperature
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1/4 bunch fresh Italian flat-leaf parsley, leaves only, chopped
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2 garlic cloves, peeled and minced
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Kosher salt and freshly ground black pepper
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6 large russet potatoes
Directions
1.
Preheat oven to 350 degrees F. For the Stew, season flour with salt and pepper, then lightly dredge the shank pieces in flour. In a large heavy
pot or Dutch oven heat a 2-count of olive oil (about 2 tablespoons) over medium-high heat. Carefully add the shanks to the pot and brown all
over. Add garlic, carrots, onion, cloves, thyme, and bay leaf. Cook for 2 to 3 minutes, browning the vegetables, then add wine, broth, and barley. Cover and braise in the preheated oven for 2 hours.
2.
For the Garlic-Parsley Butter, in a bowl combine butter with parsley and garlic; season with salt and pepper and stir to mix. Set aside.
3.
Peel the potatoes and cut in half lengthwise. After the stew has been braising 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). Place back in the oven and bake, uncovered, for 30 minutes more. Baste with Garlic-Parsley Butter; return to the oven and bake for 30 minutes more, until the top crust is golden and bubbly.
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Recommended Recipe:
Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can't find boneless shoulder stew meat, do not substitute more-expensive lamb leg--it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.
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