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Lamb Shank Stew with Russet Potato Top Recipe

Lamb Shank Stew with Russet Potato Top

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Average Rating:

Total Reviews: 30

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  • on April 19, 2009

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    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!

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  • on March 15, 2009

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    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.

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  • on March 04, 2009

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    made this stew the way my grandmother always cooked lamb. cook it for the 2 1/2 hours then put it in the fridge. next day grease will be hard and you can take it off with a spoon, sure you loose a little garlic and barley, but the fat is gone. used a good shiraz and less barley. excellent.

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  • on March 03, 2009

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    Like many, I loved this stew...but had some issues:

    1. Decided it would be much better to pan-roasted the potatoes the last 30 - 45 mintues of the stew cooking instead of putting them on the stew. They were crunchy and golden all over...I sprinkled them with olive oil, salt, pepper, and rosemary. I think the extra butter made the oil slick worse for people.

    2. Added stew meat and only 2 trimmed shanks. I like more meat in my stew...but wanted the flavor from the bones. Trim all the fat you can see and reduce the olive oil to only a couple tablespoons, not 1/4 cup. That will help reduce the oil too.

    3. I liked the wine flavor in there...though I am thinking of reducing the wine by 1/2 and adding Guiness instead and will increase the liquid next time. The next day it was a little pastey.

    Overall, would recommend it to anyone...it was AWESOME on a cold night with a nice loaf of crusty bread. The Guiness float thing was disqusting...just fyi.

    Oh, and to the nut job who posts without making the recipe...here is the deal:

    You are an idiot. Either post because you made it and you are telling us about it OR because you see a mistake in the recipe and want to point it out. To rate something that you have not made or tried is just stupidity.

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  • on March 02, 2009

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    I made this with beef shank rather then lamb. It was still kind of greasy, but not the oil slick some have mentioned. The meat was tender, but my husband and I were not that crazy about the potato topping. The rest of it was pretty good. I would add less barley or more liquid next time, because I found that the juices were soaked up and none was left after the first two bowls. Give a try it is tasty.

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  • on March 02, 2009

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    I tried this recipe because it looked so wonderful when I watched Tyler put it together on his show. And it is delicious. The combination of the garlic, veggies, herbs, broth and wine is excellent. Lots of depth of flavor here. We enjoyed it with a loaf of whole wheat Irish Soda Bread. The only adjustments I would make the next time is perhaps using 1/2 to 3/4 cup of barley instead of the whole cup and I would eliminate the potato crust. I don't think the crust added anything (except more starch/carbs which you already have from the barley. And the potatoes took longer to cook than the recommended 30 to 45 minutes. Even with the longer cooking time, it did not dry out, and the lamb was "fall off the bone" tender. So, if the stew cooks in the oven for 3-1/2 hours instead of 2-1/2, not to worry, it will still be delicious.

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  • on March 02, 2009

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    I couldn't find enough shanks so I used lamb stew meat instead and braised the meat first and it turned out excellent. Made it for a dinner party so I also added more meat and liquid than recipe called for. One guest said she has been to Ireland and had irish stew and it wasn't this good. I added a whole bottle of red wine and almost 2 qts of beef broth, and cooked a little longer than 2 hours, closer to 3 hrs. I added more carrots as suggested by another reviewer, a few sprigs of rosemary, much more thyme, and used 2 bay leaves instead of only 1. I also added the garlic butter before the potatoes were finished cooking so that the garlic could cook as well. The meat was so incredibly tender and the entire dish was just very tasty and rich. So easy to make too and the house smelled incredible!!

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  • on March 02, 2009

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    We loved this Lamb Shank Stew! We made it for a dry-run dinnerclub event. We wanted to do something different for a St. Patty's dinnerclub this year. We had more lamb than the recipe called for so we doubled the broth. Also added more carrots. We caught Tyler's suggestion on the show to add olive oil to the potatoes with more salt and pepper before putting back in the oven for the last 30-45 minutes. We also let it cook an additional 10 minutes after we put the garlic butter on top of the potatoes. It was fabulous! The lamb fell off the bone and was melt in your mouth! WOWZAA! The pot was an entire meal and then toss in some rosemary bread on the side. It was the best 20 minute prep for an evening I ever did! I can't imagine anyone screwing this up...just check on it and make sure you have enough moisture in the pot. Enjoy! Can't wait to try the dessert which Tyler suggested with it...Guiness Ice Cream Float...HELLO! :-

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  • on March 01, 2009

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    I have made many lamb shank braises , and this one won't be repeated. The potato top adds nothing, and even with the garlic butter the potatos were dry and flavorless. The base of the stew is WAY too thick.

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  • on February 28, 2009

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    I loved this recipe. However I would fine tune it the following ways:
    I was able to get four lamb shanks into the bottom of a 6 quart cast iron dutch oven. I think you could easily double the carrots. An earlier review recommended removing the extra fat and silverskin and I think that's a very good idea. Additionally, the next time I make this I won't add any butter to the tops of the potatoes. I'll brush a little olive oil on top to aid browning and that's it. If you love lamb this is a great way to serve it up. Prepare it as a St. Paddy Days nosh.

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