Braised Lamb Shanks With Winter Squash and Red Chard

May 09, 2023May 9, 20230 1
Braised Lamb Shanks With Winter Squash and Red Chard
in Entree

Prep

40 min

Cook

3 hours 30 min

Ready In

4 hours 10 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 3/4 lbs lamb shanks
2 tablespoons oil
4 tablespoons butter
1 1/2 cups chopped onions
1 cup chopped carrot
1 cup chopped parsnip
4 sprigs thyme
2 whole garlic heads , unpeeled , horizontally cut in half
1 cup dry red wine
5 cups chicken stock or 5 cups low sodium chicken broth
1 large orange , peel and pith removed , quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds , crushed
1 3/4 lbs butternut squash , quartered lenthwise , seeded
1/2 teaspoon ground nutmeg
1 medium fresh fennel bulb
2 teaspoons grated orange rind
2 bunches red swiss chard
2 tablespoons butter

Nutrision Information

Servings Per Recipe
4
Calories
680
Sugar
12g
Fat
41g
Braised Lamb Shanks With Winter Squash and Red Chard is a sophisticated and hearty dish that originates from the Mediterranean region. The braising technique used in this recipe involves cooking the lamb shanks at low heat, allowing the meat to tenderize and absorb the flavors of the aromatics. Winter squash and fennel add a nutty and slightly sweet flavor and aroma to the dish, while red chard provides a refreshing and slightly bitter note. This recipe is perfect for special occasions or when you want to cook something impressive without spending too much time in the kitchen. Serve it with a glass of bold red wine and enjoy!

Instructions

1.Preheat oven to 325°F.
2.Sprinkle lamb with salt and black pepper. Heat oil in large Dutch oven over high heat and brown lamb in batches for about 5 minutes per side. Transfer lamb to platter.
3.Reduce heat to medium-high and add butter to the pot you used to brown the lamb. Melt butter and add onions and carrot, sauté for 8 minutes.
4.Add parsnip and sauté about 10 minutes. Stir in wine, chicken stock, orange, cinnamon, thyme, garlic, and fennel seeds.
5.Return lamb to the pot and bring to boil. Cover tightly with lid and place in oven until lamb is almost tender, about 3 hours.
6.Peel squash and cut into 1-inch pieces. Add squash and nutmeg to pot. Return to oven uncovered for another 30 minutes, or until lamb and squash are tender.
7.Meanwhile, add orange rind to small saucepan. Cover with cold water and bring to boil. Repeat twice with fresh water.
8.Cut fennel bulb in half. Remove stalks and slice into julienne strips. In a large, deep skillet melt butter. Add fennel and sauté until slightly softened, about 3 minutes.
9.Add Swiss chard, sprinkle with salt and pepper. Cover and cook until chard is wilted, about 3 minutes. Remove from heat.
10.Divide chard among plates. Top with lamb and squash.
11.Drizzle with orange rind water.

PROS

Braised Lamb Shanks With Winter Squash and Red Chard is a delicious one-pot meal that features rich and tender lamb shanks paired with sweet and nutty winter squash.
It’s a perfect dish for cold winter nights and impresses even the most demanding guests.

CONS

Braised Lamb Shanks With Winter Squash and Red Chard is a rather expensive dish, and it takes time and attention to make it correctly.
Also, red chard may be unavailable in some regions or seasons, making it hard to recreate this recipe.

HEALTH & BENEFITS

Braised Lamb Shanks With Winter Squash and Red Chard is high in protein and vitamins, especially vitamins A and C. Lamb is also rich in iron and zinc, important minerals for maintaining good health. Winter squash, fennel, and Swiss chard are all excellent sources of dietary fiber.

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