Braised Lamb Shanks With Winter Squash and Red Chard
Description: 🍖🍠🥬 Dive into a delectable dish of braised lamb shanks nestled atop a bed of roasted winter squash and sautéed red chard, creating a hearty, homey meal perfect for the cold months. This recipe, discovered on the cover of Bon Appetit in October of 2000, promises an unforgettable dining experience, blending the rich flavors of tender lamb, earthy vegetables, and aromatic spices.
Cook Time: 2 hours and 30 minutes
Prep Time: 45 minutes
Total Time: 3 hours and 15 minutes
Servings: 4
Calories: 1801.7 per serving
Nutritional Information (per serving):
- Fat Content: 95.6g
- Saturated Fat Content: 40.4g
- Cholesterol Content: 539.3mg
- Sodium Content: 1003mg
- Carbohydrate Content: 65.6g
- Fiber Content: 11.3g
- Sugar Content: 19.7g
- Protein Content: 155.6g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 3/4 | Lamb shanks |
| 2 | Butter |
| 4 | Onions |
| 1 1/2 | Carrot |
| 1 | Parsnip |
| 1 | Orange |
| 4 | Thyme sprigs |
| 2 | Garlic heads |
| 1 | Cinnamon stick |
| 1 | Fennel bulb |
| 5 | Red Swiss chard leaves |
| 2 | Dry red wine |
| 2 | Low sodium chicken broth |
| 2 | Tablespoons olive oil |
| 1 3/4 | Winter squash |
| 1/2 | Teaspoon fennel seeds |
| Ground nutmeg |
Instructions:
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Preheat oven to 375°F (190°C).
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Season lamb shanks: Sprinkle lamb shanks on all sides with salt and pepper.
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Brown lamb: In a heavy large pot over high heat, heat olive oil. Add lamb and cook until browned, turning occasionally, about 10 minutes. Transfer to a plate.
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Sauté vegetables: Add 1 tablespoon of butter to the pot drippings. Add onions, carrots, parsnips, thyme, and garlic. Sauté until vegetables soften and begin to brown.
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Deglaze with wine: Add wine to the pot and boil until reduced almost to a glaze, about 4 minutes.
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Braise lamb: Return lamb to the pot, arranging it in a single layer. Add chicken broth, orange, cinnamon stick, and 1 teaspoon of fennel seeds. Bring to a boil, then place the pot in the preheated oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours and 15 minutes.
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Roast squash: Meanwhile, rub the cut sides of the squash with 1 tablespoon of butter and sprinkle with salt and pepper. Arrange squash, skin side down, on a baking sheet. Roast on the sheet alongside the lamb until tender, about 1 hour and 15 minutes. Scrape squash from skins into a bowl. Add nutmeg and 2 tablespoons of butter. Mash with a fork until almost smooth, then season with salt and pepper.
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Prepare sauce: Transfer lamb to a plate. Strain braising liquid into a bowl, spooning off the fat if desired. Return liquid to the pot. Add fresh fennel, orange peel, and 1 teaspoon of fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat a spoon.
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Rewarm lamb and squash: Rewarm lamb shanks, covered, over medium heat for about 15 minutes. Rewarm squash in a saucepan over low heat, stirring often, for about 10 minutes.
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Prepare red chard: While the lamb and squash heat, cut out the center stem from the chard leaves and 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.
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Serve: Divide sautéed red chard and mashed winter squash among 4 plates. Arrange braised lamb atop the vegetables and spoon sauce with fennel over the top.
Indulge in the warmth and comfort of this exquisite dish, perfect for festive occasions or cozy weeknight dinners during the winter season. The succulent lamb, paired with the creamy squash and vibrant chard, promises to delight your taste buds and warm your soul with every bite. Enjoy the culinary journey as you savor each flavorful component of this exceptional recipe! 🍽️🌟
