LCBO Food & Drink Holiday 2021

BROWN-ALE-BRAISED LAMB SHANKS Unctuous isn’t a word to throw around about a recipe without merit. These braised lamb shanks earn it in spades! Lots of liquid and a low-and-slow braise are the chef’s techniques for falling-off-the-bone lamb shanks—don’t attempt to rush it. The only trick to this recipe is hiding the extra lamb to make sure there are leftovers for the Brown Ale Lamb Poutine (recipe this page). 8 lamb shanks, about 12 oz (340 g) each Salt and freshly ground pepper 2 tbsp (30 mL) canola oil, divided 2 onions, chopped 4 cloves garlic, minced 4 carrots, diced 2 stalks celery, diced 1/2 tsp (2 mL) dried rosemary, crumbled 1 can (473 mL) brown ale 4 cups (1 L) no-salt-added chicken broth 1/2 cup (125 mL) all-purpose flour 2/3 cup (150 mL) cold water or additional broth 1 Preheat oven to 325°F (163°C). 2 Pat lamb shanks dry and season all over with salt and pepper. Heat 1 tbsp (15 mL) of the oil in a large Dutch oven or deep roasting pan over medium-high heat. Brown lamb shanks in batches of 2 or 3 (avoid crowding the pot), turning occasionally, for 8 to 10 minutes, until well-browned. Transfer to a large bowl as they’re browned. Spoon off fat if too much accumulates as you cook (you only want a thin layer in the pot), and adjust heat as necessary to prevent burning. Pour off all the fat after browning lamb. 3 Reduce heat to medium-low. Add remaining oil to pot. Add onions, garlic, carrots, celery, rosemary and 1/2 tsp (2 mL) each salt and pepper. Cook, stirring, for about 10 minutes or until vegetables are soft. Pour in ale and broth, and bring to a boil, scraping up browned bits stuck to pot. 4 Return lamb shanks and any accumulated juices to pot. Cover pot and transfer to oven. Braise for about 3 hours or until lamb is very tender. 5 Using a slotted spoon, transfer lamb shanks to a large bowl, cover with foil and keep warm. Skim fat from top of sauce. Bring sauce to a boil over medium heat. Whisk flour with cold water in a bowl until smooth. Gradually whisk into boiling sauce. Reduce heat and boil, whisking often, for about 10 minutes or until thickened. Season with salt and pepper to taste.

BROWN ALE LAMB POUTINE You may find yourself making the Brown- Ale-Braised Lamb Shanks just to make this poutine! If you happen to have saved some bacon fat and you’re feeling indulgent, smear the parchment paper with a thin layer before adding the potatoes and reduce the oil by half. Turn on the convection fan on your oven, if you have one (and reduce the baking time by a few minutes), for extra crispiness or use your air fryer to cook the potatoes. Curds really do finish the poutine off in fine fashion, but 2 tbsp (30 mL) malt or cider vinegar 2 tbsp (30 mL) sunflower or canola oil 1/2 tsp (2 mL) coarse sea or kosher salt, plus more to taste Freshly ground pepper to taste 2 leftover Brown-Ale-Braised Lamb Shanks, meat shredded 2 cups (500 mL) leftover sauce from Brown-Ale-Braised Lamb Shanks 4 oz (115 g) cheese curds or 1 cup (250 mL) shredded cheddar cheese 1 Preheat oven to 400°F (204°C), using con- vection if you have it. Line a rimmed baking sheet with parchment paper. 2 Scrub potatoes under running water, or peel if you prefer. Cut lengthwise into sticks, about 3/4 inch (2 cm) square. Place on baking sheet and drizzle with vinegar, oil, 1/2 tsp (2 mL) salt and pepper. Toss to coat, then spread out in a single layer on baking sheet. 3 Bake on lower rack in oven for 25 min- utes. Flip fries over with a spatula and bake for about 20 minutes longer or until crispy, browned and tender inside. 4 Meanwhile, combine lamb and sauce in a saucepan. Bring to a simmer over medium heat, stirring often, and simmer for about 5 min- utes or until sauce is bubbling and lamb is hot. 5 Season fries with salt and pepper, and pile onto individual serving dishes. Spoon lamb and sauce over fries, layering with cheese curds. Serves 4 WHAT TO SERVE This is an ideal opportunity to showcase this big red. Its dark berry fruit and herb flavours and polished tannins create a perfect synergy with this hearty poutine. Louis M. Martini Napa Valley Cabernet Sauvignon VINTAGES ESSENTIALS 232371, $44.95 shredded cheddar will work too. 4 large oblong baking potatoes, about 3 lbs (1.36 kg)

6 Reserve 2 lamb shanks and 2 cups (500 mL) of the sauce for Brown Ale Lamb Poutine; let cool and refrigerate in an airtight container for up to 3 days. Serve remaining lamb shanks with sauce.

Serves 6 with leftovers

WHAT TO SERVE Roasted malt, dried fruit and pleasant bittersweet flavours provide a foil to this unctuous dish. Use this ale in the recipe and then sip it with dinner. Neustadt 10W30 Brown Ale LCBO 64642, 473 mL, $3.15 PAN-FRIED GNOCCHI WITH SPINACH This is a quick side dish to pull together just before serving, and it makes a nice change from traditional potatoes or pasta. It works well with the Brown-Ale-Braised Lamb Shanks and with poultry, beef or fish. Salt to taste 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) butter 2 cloves garlic, finely chopped 2 pkgs (each 350 g) gnocchi 1 pkg (142 g) baby spinach 1 tbsp (15 mL) freshly squeezed lemon juice Pepper to taste 1 Bring a large pot of water to a boil over high heat. Season liberally with salt. 2 Once water is at a full boil, combine oil, butter and garlic in a large skillet. Set pan over medium-low heat and gently heat until butter is melted and garlic is sizzling (do not let garlic brown). 3 In 2 batches, drop gnocchi into boiling water and cook for 2 to 3 minutes or just until they float to the surface. Use a sieve to scoop gnocchi out of water; shake off excess water and add directly to skillet with garlic. 4 Increase heat to medium-high and cook, shaking pan and lifting and turning gnocchi with a large spatula, for about 5 minutes or until gnocchi are slightly crispy and browned. Transfer to a large warmed serving bowl. 5 Add spinach and lemon juice to skillet. Stir for about 1 minute, just until wilted. Add to gnocchi, season with salt and pepper to taste and toss to combine.

Serves 6

260

HOLIDAY 2021 FOOD & DRINK