Lamb Stew with Mashed Potato Crust

American Lamb Shanks rolled in a spiced flour mixture, seared to perfection with fresh vegetables, and garlic and then slow cooked in a white wine and herb broth.

Lamb Stew with Mashed Potato Crust

Prep Time

30 minutes

Cook Time

2 hours

Serves

4 people

American Lamb Shanks rolled in a spiced flour mixture, seared to perfection with fresh vegetables, and garlic and then slow cooked in a white wine and herb broth.

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

Ingredients

Lamb Shanks:

  • 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

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

Preparation

For the Lamb Shanks:

  • 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.
  • 3 Add wine, broth, thyme, rosemary and bay leaves. Bring to a boil; reduce to a simmer and cover.
  • 4 Cook for 2-1/4 hours, turning shanks occasionally, until meat is very tender.
  • 5 Pull meat from the bone; continue to simmer over low heat until stew thickens slightly. Strain the sauce from the bottom of the pan and reduce by half.
  • 6 Add back; cool.
  • 7 Put lamb stew in oven safe bowl; top with warm mashed potatoes.
  • 8 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.
  • 2 While potatoes are boiling, in a separate pan, heat cream and butter until hot. Do not boil.
  • 3 Drain water from potatoes; place potatoes in a mixer with paddle attachment.
  • 4 Add 1 cup cream mixture; mix until blended. Slowly add garlic cloves and remaining cream while mixer is on medium speed.
  • 5 Add salt and pepper to taste.

More

2d

Join Eszter and Alfred as they visit Carnevale Acireale, one of the biggest festivals in all of Italy. First celebrated in Venice in (…)

6d

These Yankee Pork Tamales are inspired by my friend Ronaldo Linares who I think is the best of the best when it comes to Cuban cuisine. (…)

1w

You may have had bulgogi at a Korean restaurant, but it’s easy enough to make at home! We challenged ourselves with making it out of (…)

More TFC