Lamb Shank Irish Stew
- 1 whole Onion
- 4 whole Carrots
- 14 cloves Garlic, Divided
- 1 cup Flour
- Salt And Pepper
- 2 whole Lamb Shanks
- 2 Tablespoons Olive Oil
- 1/4 bunches Thyme
- 1 whole Bay Leaf
- 3/4 bottles Red Wine
- 32 ounces, fluid Beef Broth
- 1 cup Pearl Barley
- 1/2 bunches Parsley
- 1 stick Unsalted Butter
- 6 whole Russet Potatoes
- Preheat oven to 350 degrees F.
- Chop up the onion, peel and cut carrots into 1/2 inch thick coins, and chop 4 of the cloves of garlic.
- Set aside.
- Place flour on a large plate and generously season with salt and pepper.
- Dredge lamb shanks in seasoned flour.
- In a large, heavy bottomed pot, heat olive oil over medium-high heat.
- Place floured lamb shanks in oil and brown them on all sides.
- Remove the shanks from the pot and set aside.
- Add onions, the chopped garlic, carrots, thyme and bay leaf to the pot and cook for 2 minutes.
- Pour in wine, beef broth and barley and bring to a simmer.
- Nestle lamb shanks into the liquid and cover.
- Place in the preheated oven and allow to braise for 2 hours.
- While that is cooking, mince the remaining 10 cloves of garlic.
- Using the flat side of your knife, smash garlic to create a garlic paste.
- Finely chop the parsley and mix it in with the garlic paste.
- In a small sauce pan, melt unsalted butter.
- Add the garlic-herb paste to the melted butter and cook over low heat for 5 minutes.
- Remove from heat and set aside.
- Peel potatoes and cut in half lengthwise.
- Once 2 hours have gone by, remove stew from the oven.
- Place potato halves over the top of the stew, flat side down, trying to cover the surface of the stew.
- Drizzle the garlic-herb butter over the top of the potatoes.
- Return the stew to the oven, uncovered, and cook for an additional 45 minutes or until potatoes are done.
- Serve.
onion, carrots, garlic, flour, salt, olive oil, thyme, bay leaf, red wine, barley, parsley, butter, potatoes
Taken from tastykitchen.com/recipes/main-courses/lamb-shank-irish-stew/ (may not work)