Lamb Shank Stew with Russet Potatoes
Ingredients
- 1 cup (5 oz./155 g) all-purpose flour
- Kosher salt and freshly ground pepper
- 3 lamb shanks, cut in half by your butcher
- 2 Tbs. extra-virgin olive oil
- 4 garlic cloves, chopped
- 4 large carrots, cut into coins
- 1 large onion, cut into chunks
- 1 bay leaf
- 5 fresh thyme sprigs
- 2 whole cloves
- 2 1/4 cups (560 ml) red wine
- 4 cups (32 fl. oz./1 l) low-sodium beef broth
- 1 cup (7 oz./220 g) pearl barley
- 3 russet potatoes
Organization Tags
Tags easily organize your Recipe Library
Comments