BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD
Provided by Cory Schreiber
Categories Lamb Vegetable Braise Dinner Meat Lamb Shank Fennel Squash Butternut Squash Fall Winter Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
- Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.
- Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
- Chard and final preparation:
- While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.
- Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.
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Yvonne Day
[email protected]This recipe is a winner! The lamb shanks were fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family. I'll definitely be making this again.
Shairyar Khan
[email protected]I've made this recipe several times and it's always a hit! The lamb shanks are so tender and flavorful, and the vegetables are cooked perfectly. I love serving this dish over mashed potatoes or rice.
Dyana Zrar
[email protected]5 stars! This recipe was easy to follow and the end result was amazing! The lamb shanks were fall-apart tender and the vegetables were cooked to perfection. I highly recommend this recipe.
Frank Browning
[email protected]I'm not a huge fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised! The lamb shanks were cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Anasia Buchanan
[email protected]This recipe is a keeper! The lamb shanks were fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family. I'll definitely be making this again.
Marcela Torres
[email protected]The lamb shanks were a bit dry, but the vegetables were delicious. I think I'll try adding more liquid to the pot next time.
Abdiwali Halane
[email protected]I made this recipe for a dinner party and it was a huge success! The lamb shanks were cooked perfectly and the sauce was rich and flavorful. My guests raved about it.
Micah Taylor
[email protected]This recipe was easy to follow and the end result was amazing! The lamb shanks were fall-apart tender and the vegetables were cooked to perfection. I highly recommend this recipe.
Sudhu Sudhu
[email protected]The lamb shanks were a bit tough, but the sauce was delicious. I think I'll try cooking them for longer next time.
Abu Bakar Ayoub
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The lamb was so tender and juicy, and the vegetables were cooked perfectly. I'll definitely be making this again.
Keith Pollard
[email protected]5 stars! The lamb shanks were cooked to perfection and the sauce was rich and flavorful. I especially loved the addition of red chard. It added a nice pop of color and flavor to the dish.
MD. mukul islam
[email protected]This braised lamb shank recipe was an absolute delight! The meat was fall-off-the-bone tender and the squash and Swiss chard added a perfect balance of sweetness and earthy flavor. I served it over mashed potatoes and it was a hit with my family.