Lamb Shank Stew with Russet Potato Top

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Lamb Shanks

Rated: 4 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
2 hr 45 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 45 min
Total:: 3 hr 0 min

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Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
3 lamb shanks (about 8 ounces each), cut in 1/2
Extra-virgin olive oil
4 cloves garlic, chopped
4 large carrots, cut into coins
1 large onion, cut into chunks
1 bay leaf
1/4 bunch thyme
2 cloves
3/4 bottle (750ml) red wine
1 quart low-sodium beef stock
1 cup barley
6 large russet potatoes
Parsley sprigs, for garnish

For the Garlic-Parsley Butter:

10 cloves garlic, minced
1 tablespoon olive oil
Kosher salt
1/2 bunch flat-leaf parsley, leaves chopped
1 stick unsalted butter

Directions

Preheat oven to 350 degrees F.

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

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.

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. 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.

Serve the stew garnished with parsley sprigs.

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Comments & Reviews

recipe Lamb Shank Stew with Russet Potato Top
Clint Eden, ID 01-02-2010
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Bland, Greasy, & Heavy on the Wine.
Rated: 2 stars out of 5

Well Tyler.....you have done much better than this one. Too much fat/oils/butter and way too little on taste (even for... peasant food). Too much barley for the amount of liquid prescribed. (1/2 the amount would have been sufficient). I love wine as much as the next guy but due to the lack of other supporting flavors, I felt like I was eating greasy barley "oatmeal" soaked in wine. The potato topper was a flopper. I cooked it 20 minutes longers than the recipe stated and the potatoes were still way under done. The good news is....all three of my dogs enjoyed this dish, and had they possesed opposable thumbs, I'm quite possitive that Bear, Buster, and Bailey would have rated this dish 5 stars.Read more
recipe Lamb Shank Stew with Russet Potato Top
Debra Lakewood, NJ 11-22-2009
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Excellent!
Rated: 5 stars out of 5

Tyler... Thanks so much for this recipe.... It came out wonderful.. My Husband raved about it and I totally added this as a... keeper!!!!!! I read the comments, I altered just a little. When cutting up the garlic I added 2 more cloves and made slivers and stuffed slivers in the lamb shanks prior to braising. After braising and added veggies, and stock, wine... I just added a little more wine and beef stock, and just added 3/4 cup of barley instead of the full cup. And because some folks said it was fatty... I cut as much fat off the shanks as I could. Really Perfect!!!! Thanks so much. Deb in NJRead more
recipe Lamb Shank Stew with Russet Potato Top
CC rehoboth, DE 11-17-2009
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Fantastic lamb shanks!
Rated: 5 stars out of 5

After reading the comments on this recipe I decided to try it....WOW what a great dish. My husband loves lamb shanks so he... was the official taster he gave it a 10....loved it so did my dinner guest. several people went home and made it the following week...everyone called to say it was a great success...I did use slightly less barley but everything else was the same. I had very little grease and my potatoes were roasted perfectly. Tyler this is a winner..thanksRead more
recipe Lamb Shank Stew with Russet Potato Top
Chelsee New Orleans, LA 09-09-2009
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A total fall football night hit
Rated: 5 stars out of 5

I took a risk and made this for my husband and some friends for opening football night, and it was a total hit! It is warm,... hearty and filling. Everything you need for a cool fall night. I served it with a bottle of Shiraz and some fresh crispy bread for dipping. As far as other people's concerns about the oil slick, I really didn't have that issue. However, I lightly seared the potatoes and basted them with the garlic/butter sauce before I put them on top of the stew. Then once on the stew, I just very lightly basted them at the end. So to avoid this problem go light on the olive oil and don't baste the potatoes till the end, and still lightly. THe flavor will still be there:) Also, I downgraded the barley to 3/4 cup instead of a full cup, and it worked out perfectly. Thanks Tyler! We'll be having this for many years to come, and it was great being the kitchen rockstar for the night:)Read more
recipe Lamb Shank Stew with Russet Potato Top
Cheryl Canton, GA 04-19-2009
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Fabulous!
Rated: 5 stars out of 5

I made this recipe today and my family was wowed! I don't understand the comments re it being greasy. It wasn't the... slightest bit oily in my dish but maybe I used less olive oil than most. The potatoes were a perfect topping and, without the lid, were done in 45 minutes, just like the recipe calls for. I did baste them every fifteen minutes. I do believe you need to watch this dish, as the barley does take up a great deal of liquid. I used the entire bottle of red wine and added another cup of beef stock. Perfect! I had the butcher cut three 8 oz. lamb shanks in half and it worked out beautifully. I've now added two more batches of cut shanks to my freezer so that we can have this wonderfully flavored stew in the Winter. As always, Tyler's recipe is top notch!Read more
recipe Lamb Shank Stew with Russet Potato Top
Judy Oakland, CA 03-15-2009
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I was somewhat disappointed with this stew
Rated: 3 stars out of 5

After watching the episode where this was made, I was anxious to give it a try. The lamb was indeed delicious but the... potatoes were underdone (even after additional cooking) and dry. As others have mentioned I would use more liquid and less barley- maybe even less flour on the shanks- as I found the stew a bit thick and pasty tasting. I like the idea of leaving it in the fridge overnight to remove some of the fat. With leaner cuts of beef off the bone this might not be necessary, but I think it would be helpful with the lamb shanks. Not sure if I would bother repeating this one again.Read more