| Recipes |

Potatoes with Mushroom-lamb Sauce

By Michal Frischman | March 14, 2023

We’ve been big fans of Marani for years (it was the second restaurant I ever featured in Fork in the Road, back in 2017, for all you who are keeping track, hi Mom!). A few years ago they added a potato and mushroom dish to their menu that Anna, the owner, told us we must try. I’m glad we did, because although it seemed basic, it was so memorable in its simplicity. No frills, delicious. I could never do it justice, so I added a frill or two to compensate.

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.

Add potato starch slurry to the pan and cook 2–3 minutes more, until the sauce has reached a gravy-like consistency.

Spoon mushroom sauce over potatoes immediately before serving.