Potatoes with Mushroom-lamb Sauce

SERVES 12

• 8 small or 6 large yukon gold potatoes
• oil, for frying
• salt, to taste
• ½ tsp pepper

Mushroom-lamb Sauce

• 2 lamb shanks
• 2 Tbsp olive oil
• salt and pepper, to taste
• 2 8-oz (225-g) containers cremini mushrooms, cleaned and sliced
• 3 cloves garlic, crushed (optional)
• 1 cup Manischewitz Chicken Stock
• 1 Tbsp potato starch, dissolved in
  2 Tbsp cold water

Cut the potatoes in half in the width, then cut into long, thin slices — about 2–3 times as thick as you would cut potato chips.

Heat oil to 350°F (175°C) in a large pot. Fry the potatoes in batches until crispy and golden, about 7–10 minutes. Remove to a paper-towel-lined dish to drain, and immediately add salt and pepper.

For the mushroom sauce: Using a sharp knife, cut the meat off the lamb shanks, removing as much silver skin as you can, then dice the meat. Heat a skillet with oil and brown the meat. Season with salt and pepper, and continue to brown on all sides, about 5 minutes. Remove the meat from the pan and set aside.

Add the mushrooms to the pan along with another pinch of salt. Sauté until browned. Add lamb and accumulated juices back in. Add in chicken stock, using a spoon or spatula to scrape any brown bits from the bottom of the pan. Simmer for 5 minutes, then taste and adjust seasoning.