American Lamb Stew with Mashed Potato Crust

American Lamb Stew with Mashed Potato Crust

Prep Time

30 minutes

Cook Time



4 people

A hearty, filling and delicious American Lamb Stew made with white wine, fresh herbs, fresh vegetables and American Lamb Shanks with a Yukon Gold Potato Crust.

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas), courtesy of American Lamb Board.


  • 3 American Lamb Shanks
  • 1 cup flour
  • 1/4 cup chile powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1/4 cup olive oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 6 cloves garlic
  • 1 cup white wine
  • 4 cups beef broth
  • 2 sprigs thyme
  • 3 sprigs rosemary
  • 2 bay leaves

For the Mashed Potatoes

  • 4-5 Yukon Gold Potatoes, peeled and quartered
  • 3 cups heavy cream
  • 4 ounces unsalted butter
  • 6 roasted garlic cloves, pureed
  • Salt and pepper, to taste


  • 1 Mix together flour, chile powder, salt, and pepper. Roll lamb shanks in this flour mixture. In a large roasting pan, heat oil; sear shanks.
  • 2 Add onions, celery, carrots, and garlic; continue to sear. Add wine, broth, thyme, rosemary and bay leaves.
  • 3 Bring to a boil; reduce to a simmer and cover. Cook for 2-1/4 hours, turning shanks occasionally until meat is very tender.
  • 4 Pull meat from the bone; continue to simmer over low heat until stew thickens slightly.
  • 5 Strain the sauce from the bottom of the pan and reduce by half. Add back; cool.
  • 6 Put lamb stew in oven safe bowl; top with warm mashed potatoes. Bake at 375°F for approximately 15 minutes, until stew bubbles over the side and potatoes are golden brown.

For the Mashed Potatoes

  • 1 In a small pot, boil potatoes until a fork slides out of potatoes easily. While potatoes are boiling, in a separate pan, heat cream and butter until hot. Do not boil.
  • 2 Drain water from potatoes; place potatoes in a mixer with paddle attachment.
  • 3 Add 1 cup cream mixture; mix until blended.
  • 4 Slowly add garlic cloves and remaining cream while mixer is on medium speed. Add salt and pepper to taste.


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