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.

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