Braised Lamb Shanks With Winter Squash and Red Chard

"I've only made this once and it was amazing!!! I found it on the cover of Bon Appetit in October of 2000. Really good hearty, homey meal for the cold months. Not too difficult to prepare either."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 15mins
Ingredients:
19
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375F degrees.
  • 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 Tbls butter to dripping in pot.
  • Add onions, carrots, parsnips, thyme and garlic.
  • Sauté until vegetables soften and begin to brown.
  • Add wine, boil until reduced almost to a glaze; about 4 minutes.
  • Return lamb to pot, arrange in single layer.
  • Add stock, orange, cinnamon and 1 tsp fennel seeds, bring to a boil.
  • Place pot in the oven.
  • Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes.
  • Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper.
  • Arrange squash, skin side down on a baking sheet.
  • Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes.
  • Scrape squash from skins into a bowl.
  • Add nutmeg and 2 Tbls of butter.
  • Mash with a fork until almost smooth, season with salt and pepper.
  • Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot.
  • Add fresh fennel, orange peel and 1 tsp fennel seeds.
  • Simmer until fennel is tender and sauce is thick enough to coat a spoon.
  • Rewarm lamb shanks, covered, over medium heat; about 15 minutes.
  • Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes.
  • While the lamb and squash heat, cut out the center stem from the chard leaves, discard.
  • Coarsely tear the leaves.
  • Melt butter in a heavy skillet over high heat.
  • Add chard and toss until it wilts; about 4 minutes.
  • Season with salt and pepper.
  • Divide chard and squash among 4 plates.
  • Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes