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1
Preheat oven to 350 degrees F.
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2
Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces.
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3
Set a large, heavy-based pot or Dutch oven over medium-high heat.
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4
Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over.
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5
Remove the shanks to a plate and set aside.
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6
Toss in the garlic, carrots, onion, bay leaf, thyme and cloves.
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7
Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley.
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8
Return the shanks to the pan.
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9
Cover and roast in the oven for 2 hours.
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10
While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt.
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11
Press and mash the garlic with the flat blade of your knife to form a paste.
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12
Fold in the chopped parsley.
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13
Melt the butter in a small sauce pot and add the garlic-parsley mixture.
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14
Cook over low heat for 5 minutes and set aside.
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15
Peel the potatoes and cut in half lengthwise.
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16
After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit.
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17
Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter.
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18
Serve the stew garnished with parsley sprigs.
