Lamb Shank Stew with Russet Potato Top

Name: Lamb Shank Stew with Russet Potato Top
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; 10 cloves garlic, minced; 1 tablespoon olive oil; Kosher salt; 1/2 bunch flat-leaf parsley, leaves chopped; 1 stick unsalted butter