Lamb Shank Stew with Russet Potato Top

Name: Lamb Shank Stew with Russet Potato Top
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters barley; 1 bay leaf; 946 milliliters low-sodium beef stock; 4 larges carrots, cut into coins; 1 bunches flat-leaf parsley, leaves chopped; 237 milliliters all-purpose flour; 4 cloves garlic, chopped; 10 cloves garlic, minced; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 680 grams lamb shanks (about each), cut in 1/2; 1 Tbsp olive oil; 6 servings Extra-virgin olive oil; 1 large onion, cut into chunks; 1 sprig Parsley , for garnish; 750 milliliters 3/4 bottle red wine; 6 larges russet potatoes; 0 bunches thyme; 1 stick unsalted butter

Lamb Shank Stew with Russet Potato Top might be just the main course you are searching for. One serving contains 849 calories, 25g of protein, and 35g of fat. This recipe serves 6. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, olive oil, lamb shanks, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Dutch Oven

Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours.

Ingredients you will need

Beef Stock

Vegetable

Bay Leaves

Carrot

Barley

Clove

Garlic

Onion

Thyme

Wine

Equipment you will use

Oven

Frying Pan

While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt. Press and mash the garlic with the flat blade of your knife to form a paste. Fold in the chopped parsley. Melt the butter in a small sauce pot and add the garlic-parsley mixture. Cook over low heat for 5 minutes and set aside. Peel the potatoes and cut in half lengthwise.

Ingredients you will need

Olive Oil

Potato

Parsley

Butter

Garlic

Sauce

Salt

Equipment you will use

Pot

Knife

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.

Ingredients you will need

Potato

Stew

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Parsley

Butter

Garlic

Equipment you will use