American Lamb Stew with Mashed Potato Crust
Ingredients
- 3 American Lamb shanks
- 1 cup flour
- 1/4 cup chile powder
- 1 Tbsp. kosher salt
- 1 Tbsp. 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 to 5 Yukon Gold Potatoes, peeled and quartered
- 3 cups heavy cream
- 4 oz. unsalted butter
- 6 roasted garlic cloves, pureed
- Salt and pepper to taste
Directions
Lamb Stew: Mix together flour, chile powder, salt and pepper. Roll lamb shanks in this 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; cool.
Mashed Potatoes: 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 with paddle attachment. Add 1 cup cream mixture; mix until blended. Slowly add 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°F for approximately 15 minutes, until stew bubbles over the side and potatoes are golden brown.