BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet custardy flesh rounds out the meal. Bone-in lamb shanks are ideal, but a similar weight of boneless leg of lamb will work just as well. Potatoes, carrots and parsnips will do well in place of the squash. Serve over steamed rice or couscous or with thick slices of crusty bread to mop up the sauce.
Provided by Yewande Komolafe
Categories meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
- Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
- Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
- Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
- Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
- Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
- Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.
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Joshua Temengo
[email protected]This lamb dish was a great way to try something new. The squash and fruit added a unique flavor that I really enjoyed. I would definitely make this again.
George Christogiannis
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved the lamb and the squash and fruit were a great addition. I will definitely be making this again.
Sylus Bikeri
[email protected]This recipe is a winner! The lamb was cooked to perfection and the squash and fruit were a delicious complement. I served it with a side of roasted vegetables and it was a perfect meal.
DoctorNabeel Javed
[email protected]I followed the recipe exactly and the dish turned out great. The lamb was tender and juicy, and the squash and fruit were cooked perfectly. I served it over rice and it was a delicious and satisfying meal.
Md Bayjid Babu
[email protected]This lamb dish was amazing! The meat was so tender and flavorful, and the combination of squash and fruit was perfect. I will definitely be making this again.
Tiffany Badree
[email protected]I've made this dish several times and it's always a hit. The lamb is always tender and juicy, and the squash and fruit are a great way to add some sweetness and acidity to the dish. I highly recommend it!
Charity Kure
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the squash and fruit were a delicious accompaniment. I served it with a side of roasted potatoes and it was a perfect meal.
Asaasira Eve
[email protected]I made this dish for a dinner party and everyone loved it. The lamb was so tender and flavorful, and the combination of squash and fruit was a great choice. I will definitely be making this again.
EdwinSampa Kakungulu
[email protected]I followed the recipe exactly and the dish turned out perfectly. The lamb was tender and juicy, and the squash and fruit were cooked to perfection. I served it over rice and it was a delicious and satisfying meal.
Daniel Nuts
[email protected]This lamb dish was a hit! The squash and brandied fruit added a unique and delicious flavor to the lamb. I would definitely make this again.