Lamb Stew with Mashed Potato Crust
Tender, perfectly cooked lamb and bold, balanced seasoning come together in a satisfying stew. Pair it with simple sides for a weeknight dinner that feels anything but ordinary.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 2 1/2 hrs. |
Ingredients
- 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
Preparation
- 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.
Lamb Stew with Mashed Potato Crust
Tender, perfectly cooked lamb and bold, balanced seasoning come together in a satisfying stew. Pair it with simple sides for a weeknight dinner that feels anything but ordinary.
4
Prep: 30 mins.
Cook: 2 1/2 hrs.
Preparation
- 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.
Ingredients
- 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
