Best Braised Lamb Shanks With Butternut Squash Puree Recipes

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BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD



Braised Lamb Shanks with Winter Squash and Red Chard image

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

4 3/4- to 1-pound lamb shanks
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1 1/2cups chopped onion
1 cup chopped carrots
1 cup chopped parsnips
4 fresh large thyme sprigs
2 whole garlic heads, unpeeled, cut horizontally in half
1 cup dry red wine
5 cups chicken stock or canned low-salt chicken broth
1 large orange, peel and pith cut away, orange quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed
1 1 3/4-pound butternut squash, quartered lengthwise, seeded
1/2teaspoon (scant) ground nutmeg
1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 teaspoons grated orange peel
2 bunches red Swiss chard
2 tablespoons (1/4 stick) butter

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.

LAMB SHANKS WITH BUTTERNUT SQUASH RECIPE



Lamb Shanks With Butternut Squash Recipe image

Make and share this Lamb Shanks With Butternut Squash Recipe recipe from Food.com.

Provided by Sackville

Categories     Lamb/Sheep

Time 3h15m

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 (1 lb) lamb shanks
salt & freshly ground black pepper
8 garlic cloves (6 unpeeled, 2 minced)
3 celery ribs, coarsely chopped
2 carrots, coarsely chopped
1 onion, coarsely chopped
1 (400 g) can chopped tomatoes
1 cup dry red wine
3 cups chicken stock
1 slice orange zest (optional)
500 -600 g butternut squash, peeled and cubed (about 1/2 squash)
2 tablespoons chopped parsley
2 teaspoons finely grated lemon zest
3/4 cup cooked cannellini beans (optional)

Steps:

  • Heat half the olive oil in a large pot or stove-top safe casserole dish.
  • Season the lamb shanks with salt and pepper, add them to the casserole and brown well. Transfer the shanks to a plate.
  • Preheat the oven to 350°F and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash.
  • Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes.
  • Add the tomatoes and cook, stirring, for about 2 minutes. Add the wine and boil over high heat until the liquid is very syrupy, about 10 minutes.
  • Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer.
  • Cover the casserole and braise the shanks in the oven for 2-3 hours until the meat is very tender. Turn the shanks from time to time as they cook.
  • Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil.
  • Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.
  • In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.
  • Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.
  • Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat until the sauce thickens as much as you like. I boil it for at least 10 minutes.
  • Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans if using, cover and remove from heat.
  • Let stand for a few minutes to allow for the flavors to blend.
  • Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top.
  • Garnish with the gremolata and serve.

Nutrition Facts : Calories 1653.8, Fat 82, SaturatedFat 27.2, Cholesterol 418.8, Sodium 930.6, Carbohydrate 70.6, Fiber 11.4, Sugar 23.6, Protein 135.5

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