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1
Preheat oven to 350 degrees F.
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2
Chop up the onion, peel and cut carrots into 1/2 inch thick coins, and chop 4 of the cloves of garlic.
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3
Set aside.
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4
Place flour on a large plate and generously season with salt and pepper.
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5
Dredge lamb shanks in seasoned flour.
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6
In a large, heavy bottomed pot, heat olive oil over medium-high heat.
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7
Place floured lamb shanks in oil and brown them on all sides.
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8
Remove the shanks from the pot and set aside.
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9
Add onions, the chopped garlic, carrots, thyme and bay leaf to the pot and cook for 2 minutes.
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10
Pour in wine, beef broth and barley and bring to a simmer.
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11
Nestle lamb shanks into the liquid and cover.
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12
Place in the preheated oven and allow to braise for 2 hours.
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13
While that is cooking, mince the remaining 10 cloves of garlic.
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14
Using the flat side of your knife, smash garlic to create a garlic paste.
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15
Finely chop the parsley and mix it in with the garlic paste.
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16
In a small sauce pan, melt unsalted butter.
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17
Add the garlic-herb paste to the melted butter and cook over low heat for 5 minutes.
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18
Remove from heat and set aside.
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19
Peel potatoes and cut in half lengthwise.
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20
Once 2 hours have gone by, remove stew from the oven.
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21
Place potato halves over the top of the stew, flat side down, trying to cover the surface of the stew.
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22
Drizzle the garlic-herb butter over the top of the potatoes.
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23
Return the stew to the oven, uncovered, and cook for an additional 45 minutes or until potatoes are done.
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24
Serve.
