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.
- 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
- 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
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.