Lamb Shank Stew with Russet Potatoes
Here, chef and restaurateur Tyler Florence shares his recipe for a hearty lamb stew topped with wedges of russet potatoes that are basted at the last minute with flavorful garlic-parsley butter. If possible, get your butcher to cut the lamb shanks in half lengthwise. Otherwise, you can use whole shanks and, to serve, remove the meat from the bones.
Ingredients:
- 1 cup (5 oz./155 g) all-purpose flour
- Kosher salt and freshly ground pepper
- 3 lamb shanks, cut in half by your butcher
- 2 Tbs. extra-virgin olive oil
- 4 garlic cloves, chopped
- 4 large carrots, cut into coins
- 1 large onion, cut into chunks
- 1 bay leaf
- 5 fresh thyme sprigs
- 2 whole cloves
- 2 1/4 cups (560 ml) red wine
- 4 cups (32 fl. oz./1 l) low-sodium beef broth
- 1 cup (7 oz./220 g) pearl barley
- 3 russet potatoes
For the garlic-parsley butter:
- 10 garlic cloves, minced
- 1 Tbs. olive oil
- Kosher salt
- Leaves from 1/2 bunch fresh flat-leaf parsley, chopped
- 8 Tbs. (1 stick/125 g) unsalted butter
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
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