Lamb Shank Irish Stew

Preheat oven to 350ºF.

Chop up the onion, peel and cut carrots into 1/2 inch thick coins, and chop 4 of the cloves of garlic. Set aside.

Place flour on a large plate and generously season with salt and pepper. Dredge lamb shanks in seasoned flour. In a large, heavy bottomed pot, heat olive oil over medium-high heat. Place floured lamb shanks in oil and brown them on all sides. Remove the shanks from the pot and set aside. Add onions, the chopped garlic, carrots, thyme and bay leaf to the pot and cook for 2 minutes. Pour in wine, beef broth and barley and bring to a simmer. Nestle lamb shanks into the liquid and cover. Place in the preheated oven and allow to braise for 2 hours.

While that is cooking, mince the remaining 10 cloves of garlic. Using the flat side of your knife, smash garlic to create a garlic paste. Finely chop the parsley and mix it in with the garlic paste. In a small sauce pan, melt unsalted butter. Add the garlic-herb paste to the melted butter and cook over low heat for 5 minutes. Remove from heat and set aside.

Peel potatoes and cut in half lengthwise.

Once 2 hours have gone by, remove stew from the oven. Place potato halves over the top of the stew, flat side down, trying to cover the surface of the stew. Drizzle the garlic-herb butter over the top of the potatoes. Return the stew to the oven, uncovered, and cook for an additional 45 minutes or until potatoes are done.

Serve.