3 hrs 15 mins
2 hrs 30 mins
Miss Erin's Note:
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.
My Private Note
Units: US | Metric
Lamb and Squash
- 2154.56-453.59 g lamb shanks
- 29.58 ml oil
- 59.16 ml butter
- 354.88 ml chopped onions
- 236.59 ml chopped carrot
- 236.59 ml chopped parsnip
- 4 sprig thyme
- 2 whole garlic heads, unpeeled, horizontally cut in half
- 236.59 ml dry red wine
- 1182.95 ml chicken stock or 1182.95 ml low sodium chicken broth
- 1 large orange, peel and pith removed, quartered
- 2 whole cinnamon sticks
- 9.85 ml fennel seeds, crushed
- 793.78 g butternut squash, quartered lenthwise, seeded
- 2.46 ml ground nutmeg
- 1 medium fresh fennel bulb
- 9.85 ml grated orange rind
- 1Preheat oven to 375F degrees.
- 2Sprinkle lamb on all sides with salt and pepper.
- 3Heat oil in heavy large pot over high heat.
- 4Add lamb, cook until brown turning occasionally; about 10 minutes.
- 5Transfer to plate.
- 6Add 1 Tbls butter to dripping in pot.
- 7Add onions, carrots, parsnips, thyme and garlic.
- 8Sauté until vegetables soften and begin to brown.
- 9Add wine, boil until reduced almost to a glaze; about 4 minutes.
- 10Return lamb to pot, arrange in single layer.
- 11Add stock, orange, cinnamon and 1 tsp fennel seeds, bring to a boil.
- 12Place pot in the oven.
- 13Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes.
- 14Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper.
- 15Arrange squash, skin side down on a baking sheet.
- 16Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes.
- 17Scrape squash from skins into a bowl.
- 18Add nutmeg and 2 Tbls of butter.
- 19Mash with a fork until almost smooth, season with salt and pepper.
- 20Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot.
- 21Add fresh fennel, orange peel and 1 tsp fennel seeds.
- 22Simmer until fennel is tender and sauce is thick enough to coat a spoon.
- 23Rewarm lamb shanks, covered, over medium heat; about 15 minutes.
- 24Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes.
- 25While the lamb and squash heat, cut out the center stem from the chard leaves, discard.
- 26Coarsely tear the leaves.
- 27Melt butter in a heavy skillet over high heat.
- 28Add chard and toss until it wilts; about 4 minutes.
- 29Season with salt and pepper.
- 30Divide chard and squash among 4 plates.
- 31Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.
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Nutritional Facts for Braised Lamb Shanks With Winter Squash and Red Chard
Serving Size: 1 (1371 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1801.6
- Calories from Fat 860
- Total Fat 95.6 g
- Saturated Fat 40.3 g
- Cholesterol 539.2 mg
- Sodium 1003.0 mg
- Total Carbohydrate 65.6 g
- Dietary Fiber 11.3 g
- Sugars 19.6 g
- Protein 155.6 g
The following items or measurements are not included:
red swiss chard