Lamb Shank Stew with Russet Potatoes

Directions

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.

Remove the pot from the oven and arrange the potato wedges in a single layer on top, completely covering the stew. Return to the oven and continue cooking until the potatoes are tender, 30 to 45 minutes. Remove the stew from the oven and baste the potatoes with the garlic-parsley butter. Serve immediately. Serves 4 to 6.

Recipe courtesy of Tyler Florence