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Ingredients

• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 lamb shanks (about 8 ounces each), cut in 1/2
• Extra-virgin olive oil
• 4 cloves garlic, chopped
• 4 large carrots, cut into coins
• 1 large onion, cut into chunks
• 1 bay leaf
• 1/4 bunch thyme
• 2 cloves
• 3/4 bottle (750ml) red wine
• 1 quart low-sodium beef stock
• 1 cup barley
• 6 large russet potatoes
• Parsley sprigs, for garnish

For the Garlic-Parsley Butter:

• 10 cloves garlic, minced
• 1 tablespoon olive oil
• Kosher salt
• 1/2 bunch flat-leaf parsley, leaves chopped
• 1 stick unsalted butter

Description

Food Network Invites You To Try This Lamb Shank Stew With Russet Potato Top Recipe From Tyler Florence.

Food Network