Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
Gravy
2 American lamb shanks (about 1.5 lbs)
2 cups Leeks, sliced (white part only)
1 cup Diced celery
1 cup Diced carrots
6 Garlic, sliced
1 tbsp Kosher salt
1 Bay Leaf
1 tbsp Porcini mushroom seasoning
1.50 Portobello mushrooms, sliced
4 Vegetable or chicken stock
2 tsp Worcestershire sauce
12 Of each fresh rosemary, thyme, and sage
1 tbsp Cornstarch (heaped
0.25 cup Water
1 tbsp Apple cider vinegar
0.50 cup Fresh cheddar cheese curds or torn fresh mozzarella
Salt, pepper, & fresh thyme to taste
Fries
2 Medium russet potatoes
1 tbsp Olive oil
1 tsp Salt (truffle salt recommended)
1 tsp Cracked black pepper
1In 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 ½ 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.
2Remove 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.
3Cut 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 375F depending on thickness.
4To bake: Preheat your oven to 375F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425F 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.
5To 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.
Ingredients
Gravy
2 American lamb shanks (about 1.5 lbs)
2 cups Leeks, sliced (white part only)
1 cup Diced celery
1 cup Diced carrots
6 Garlic, sliced
1 tbsp Kosher salt
1 Bay Leaf
1 tbsp Porcini mushroom seasoning
1.50 Portobello mushrooms, sliced
4 Vegetable or chicken stock
2 tsp Worcestershire sauce
12 Of each fresh rosemary, thyme, and sage
1 tbsp Cornstarch (heaped
0.25 cup Water
1 tbsp Apple cider vinegar
0.50 cup Fresh cheddar cheese curds or torn fresh mozzarella
Salt, pepper, & fresh thyme to taste
Fries
2 Medium russet potatoes
1 tbsp Olive oil
1 tsp Salt (truffle salt recommended)
1 tsp Cracked black pepper
Directions
1In 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 ½ 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.
2Remove 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.
3Cut 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 375F depending on thickness.
4To bake: Preheat your oven to 375F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425F 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.
5To 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.
Poutine with Savory American Lamb Gravy
