Recipe Provided By"The Daley Plate"
1hr, 5 Min
For the gravy:
- 2 American Lamb shanks (about 1 and a half pounds)
- 1 cup leeks, (sliced, white parts only)
- 1 cup celery, (diced)
- 1 cup carrot, (diced)
- 6 cloves garlic, (sliced)
- 1 tablespoon kosher salt
- 1 bay leaf
- 1 tablespoon Porcini mushroom seasoning
- 1 1/2 cups sliced portobello mushrooms
- 4 cups (32 ounces) vegetable or chicken stock
- 2 teaspoons Worcestershire sauce
- 1-2 each fresh sprigs of Rosemary, Sage and Thyme
- 1 heaped tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1/2 cup fresh cheddar cheese curds or torn fresh mozzarella cheese
- Salt, black pepper and fresh thyme to taste
For the fries:
- 2 medium Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt (Truffle salt is highly recommended)
- 1 teaspoon cracked black pepper
Tips before you start:
Though you can make you own fries for this recipe, the goal is not to spend a lot of time in the kitchen. It is definitely easier to purchase your favorite frozen fries and bake or air fry them right before serving. A little Truffle salt elevates the fries whether you choose to make your own or go the short route
The gravy can be made ahead of time and portioned out into four servings, then frozen for up to 3 months in a sealed container. Take it out and defrost overnight, then heat it up over low heat when you’re ready for your next poutine fix! This is meal prep that I can get behind!
A cheese curd is a young cheddar that hasn’t been aged or put into a wheel when the curds are separated from the whey during the cheesemaking process. Fresh curds melt easily but are hard to find here unless you have a special connection with your cheese monger here, or you live in Canada. The curds sold in stores do not melt as easily as fresh curds from Quebec when pouring hot gravy onto them, so in my opinion, fresh mozzarella is also a good alternative. Tear a ball into pieces and place it around the hot fries before ladling the lamb gravy over.
In a large heavy bottomed pot over medium heat, brown lamb shanks for 5 minutes per side. Add leeks, celery, carrot, garlic, salt, bay leaf and seasoning then cook for 5 minutes stirring once or twice. Add mushrooms, stock and Worcestershire sauce and herbs then place a lid on and simmer for 2 1/2 to 3 hours until the lamb is very tender. If the liquid evaporates too much during cooking, top it up with some stock or water.
Remove lamb shanks from the pot, pull all meat from the bone and set aside. Strain the broth or remove the bay leaf then puree everything using an immersion blender for a richer broth. Make a slurry with the cornstarch and water, whisk into the pot and stir until thickened. Add the pulled lamb back into the gravy, add apple cider vinegar and season to taste. Set aside until ready to assemble.
Cut the potatoes into fries and soak in cold water for 10 minutes. Strain and drain on a clean kitchen towel, patting dry. Add fries to a bowl or sheet pan and toss with olive oil and salt then air fry for 15-20 minutes at 375 degrees F depending on thickness.
To bake: Preheat your oven to 375 degrees F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425 degrees F and continue baking until crisp (about 10-20 minutes). The time will depend on the thickness of your fries, so watch it halfway through and test for doneness.
To assemble: Place fries on a plate, add cheese curds and spoon a few ladles of lamb gravy over. Finish with fresh herbs and pepper. Serve immediately.