IRISH STEW (LAMB STEW) - Dish off the Block

Ingredients

• 3 tablespoons olive oil
• 3 ½ – 4 pounds lamb shanks (or 1 leftover leg of lamb with meat still on the bone*)
• 1 ½ teaspoons salt, divided
• 1 ½ teaspoons black pepper, divided
• ¼ cup + 2 tablespoons flour, divided
• 2 large onions, chopped
• 6 cloves garlic, chopped
• 12-ounces mushrooms, sliced into ½” slices
• 12-15 fresh thyme sprigs, tied in a bundle with kitchen string
• 3 tablespoons fresh rosemary leaves, stemmed and chopped
• 2 cups red wine
• 8 cups beef stock
• 2 ½ cups water, divided
• ¼ cup raw barley
• 2 ½-pounds Yukon gold potatoes, cut into 2-3” pieces
• 5 cups carrots, cut into 2-3” pieces
• 2 tablespoons fresh parsley, chopped