the dregs lamb shank poutine
2 or 3 lamb shanks. trimmed.
couple shallots and an onion. peeled n chopped.
bottle of red wine. equal amount of beef, lamb or veal stock.
butter. olive oil. sea salt. lots of fresh cracked pepper.
blue cheese. rogue or maytag if you got it.
bowl full of frites. see attached recipe.
pat your shanks dry. salt em. pepper em. dredge em in flour. heat some olive oil in your dutch oven. sear em on all sides. really well. let em smoke and get dark. pull em out of the dutch oven. toss in a huge slab of butter, as it starts to foam toss in your shallots and onions. let em go for 2-3 min until they get kinda clear and smell great.
put your shanks back in the dutch oven. pour in the half the bottle of wine and the stock. toss in a handful of fresh thyme. lid it. stick that sucker in a 325º oven for 4-6 hours. Turn em every once in a while. drink the rest of the wine.
pull the shanks out of the braising liquid. set em aside. strain the liquid, then toss it back in the pot on medium and let it start simmering and reducing. be patient. stir every once in a while. let it reduce by ¼. toss in some more butter, and a bunch of cracked pepper. as much as you like. this should be peppery. let it simmer and reduce till it coats the back of a spoon.
while it’s reducing, shred the meat from the shanks. once the gravy’s the right consistency toss the shredded meat back in.
fill your bowl with frites. liberally place chunks of blue cheese on top of them. smother with lamb shank gravy. wanna church it up a bit? sprinkle a handful of chopped flat leaf parsley on top. have some spicy mustard and aioli for dipping. consume immediately with a killer bordeaux, peppery cab franc, spicy grenache or craft beer of your liking.
you. are. welcome.