Braised Lamb Shanks With Winter Squash And Red Chard Recipes

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

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.

BRAISED LAMB SHANKS WITH SWISS CHARD

Steps:

• Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.
• Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.
• Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.
• Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.
• Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.
• Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Steps:

• 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.