Lamb Stew with Mashed Potato Crust
2 1/2 hrs.
2 1/2 hrs.
- 3 Catelli Brothers American lamb shanks
- 1 cup flour
- 1/4 cup chile powder
- 1 tablespoon each kosher salt, cracked black pepper
- 1/4 cup olive oil
- 1 cup each diced onions, diced celery, diced carrots
- 6 cloves garlic
- 1 cup white wine
- 4 cups beef broth
- 2 sprigs fresh thyme
- 3 sprigs fresh 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
- Mix together flour, chile powder, salt, and pepper. Roll lamb shanks in flour mixture. In a large roasting pan, heat oil; sear shanks. Add onions, celery, carrots, and garlic; continue to sear. Add wine, broth, thyme, rosemary, and bay leaves. Bring to a boil; reduce to a simmer and cover. Cook for 2 1/4 hours, turning shanks occasionally, until meat is very tender. 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. Add back into stew; cool.
- In a small pot, boil potatoes until fork slides out of potatoes easily. While potatoes are boiling, in a separate pan, heat cream and butter until hot. Do not boil. Drain water from potatoes; place potatoes in mixer. Add 1 cup cream mixture; mix until blended. Slowly add garlic cloves and remaining cream while mixer is on medium speed. Add salt and pepper to taste.
- Put lamb stew in oven safe bowl; top with warm mashed potatoes. Bake at 375° for approximately 15 minutes, until stew bubbles over the side and potatoes are golden brown.
Source: American Lamb Board