Guinness Braised Lamb Stew with Herbs de Provence and Roasted Parsnip Crust
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An elegant roasted parsnip crust filled with aromatic tender lamb stew.
Ingredients
  • 1 tablespoon Pommace oil
  • 2 lbs American Lamb shanks cut in half ( total 4 pieces)
  • 1 cup chopped cubed parsnip
  • ½ red onion minced
  • 2 cups water
  • 1 tablespoon Herbs de Provence
  • 11.2 oz bottle of Guinness
  • Kosher salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 -3 very large wide parsnips
  • oloive oil for brushing
  • herbs de provence for garnish
Instructions
  1. In a large sauce pan, heat the oil.
  2. Add the lamb shanks and season with salt and pepper. Brown on all sides.
  3. Add the red onion and chopped parsnip.
  4. Add the water and bring to a boil.
  5. Reduce heat to very low, cover and simmer for 1 hour until tender.
  6. Remove lamb shanks from pot, and remove meat from the bone.
  7. Add the meat back to to pot with the by now reduced liquid.
  8. Add the Guinness.
  9. In a separate small fry pan, melt the butter. Add the flour and stir constantly as the butter and flour form a roux. Cook until deep golden in color.
  10. Remove from heat and add the lamb and vegetable stock.
  11. Stir the mixture and and cook for 15 more minutes until thickened.
  12. Preheat the oven to 400 F.
  13. With a mandolin carefully julienne very thin strips of peeled parsnip .
  14. Toss the various pieces of parsnip with olive oil , kosher salt an pepper.
  15. Take mini spring form pans and line with parsnip along bottom, sides, etc. Take the larger pieces and tuck into side to overlap the pan, like a flower. This is not precise, but you want to cover the top of the " pie" by using the various sized strips.
  16. Sprinkle with herbs de Provence.
  17. Wrap bottom of forms with foil and place on a baking sheet.
  18. Roast at 400 F for 5 minutes until edges satrt to rapidly brown. Reduce temp to 350 and roast for another 40 minutes until deeply caramelized and bubbly.
  19. Carefully unlock spring form and release upwards the pie onto a plate. ( works better if it sits for a few minutes to cool down).
Notes
need 4 small spring forms mandolin
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/10/guiness-braised-lamb-stew-with-herbs-de-provence-and-roasted-parsnip-crust/