Shepard’s Fries Recipe

Season & Brown

Pat lamb pieces dry and season with 1 tablespoon kosher salt and 1 teaspoon black pepper. Lightly dust the pieces with 1/4 cup flour, shaking off excess. Heat 2 tablespoons oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. In batches, brown lamb on all sides until a deep golden crust forms, about 3–4 minutes per batch. Transfer browned pieces to a plate.

Sweat Aromatics

Reduce heat to medium. Add the diced onion and the braise carrots (from the braise section) to the pot and cook until softened and starting to color, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize.

Deglaze & Simmer

If using, pour in 1/2 cup red wine to deglaze the pot, scraping browned bits from the bottom. Let wine reduce by half, 2–3 minutes. Return browned lamb to the pot. Add 2 cups beef or lamb stock, 2 sprigs fresh thyme, 1 bay leaf, and 1 tablespoon Worcestershire sauce. Bring to a low simmer, cover with a lid slightly ajar, and braise gently on low heat for 1.5 to 2 hours, or until lamb is very tender and shreds easily. Alternatively, braise in a 325°F (160°C) oven for the same time.

Finish

When lamb is tender, remove meat with a slotted spoon to a bowl and keep warm. Strain braising liquid into a measuring cup or bowl, reserving solids; you should have about 2 cups of liquid for the gravy. Shred or chop lamb into bite-size pieces and set aside.

Bring a large pot of salted water to a simmer. Add the cut potatoes and parboil 4–6 minutes until just tender but still holding shape. Drain well and let steam-dry for a few minutes.

Preheat oven to 425°F (220°C) if roasting (or heat oil to 350°F/175°C if deep frying). Toss the potatoes with 3 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon cornstarch (optional) until evenly coated.

If roasting: spread potatoes in a single layer on a baking sheet and roast, turning once, until deep golden and crisp, 30–40 minutes. If frying: fry in hot oil in batches until golden and crisp, 4–6 minutes per batch; drain on paper towels and finish with salt while hot.

In a small saucepan or skillet, melt 1 tablespoon butter over medium heat. Add 1 cup peas and 1/2 cup diced carrots; sauté just until warmed through and bright, about 2–3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Keep warm until assembly.

Pour the reserved braising liquid into a small saucepan and bring to a gentle simmer. In a small bowl, cut 2 tablespoons cold butter into the 2 tablespoons flour until smooth (or whisk together to make a beurre manié). Gradually whisk small pieces of the beurre manié into the simmering liquid until the gravy thickens to a coat-the-back-of-a-spoon consistency, about 3–5 minutes. If gravy is too thin, simmer a little longer; if too thick, whisk in up to 1/4 cup water or stock. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper to taste.

Divide crispy potatoes among 4 shallow bowls or plates (about 1/2 lb potatoes per serving). Spoon a generous portion of shredded braised lamb (about 1/2 cup) over the potatoes.

Scatter the warm peas and carrots over the lamb and potatoes.

Spoon lamb gravy over everything, using enough to moisten but not turn the potatoes soggy — about 1/4 to 1/3 cup per plate.

Scatter cheese curds (about 1/4 cup per serving) over the hot dish so they soften and get slightly melty. Garnish with chopped parsley if desired and serve immediately.