MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Lamb With Squash & Brandied Fruit
Categories: Lamb/mutton, Squash, Fruits, Herbs, Vegetables
Yield: 4 Servings

4 lb Butternut squash
5 tb Olive oil
Salt
6 Fresh thyme sprigs
6 Sage sprigs
6 Shallots;
- 5 peeled & quartered,
- 1 minced
4 Bone-in lamb shanks
- (4 lb total)
Black pepper
4 cl Garlic; peeled, sliced
28 oz Can whole peeled tomatoes
2 c Stock
1/2 c Brandied dried fruit
1/4 c Fresh mint leaves
Steamed rice, couscous or
- thick slices of sourdough;
- for serving

Place the racks in the top and bottom thirds of the oven, and set
oven @ 350?F/175?C.

Halve the squash lengthwise, then scoop out the seeds and discard
them. Rub the flesh of the squash with 1 tb oil and season with
salt. Place 3 sprigs each of thyme and sage on a small baking
sheet. Place the cut side of the squash directly on top of the
herbs. Set aside.

Heat 2 tb oil in a large Dutch oven over medium-high. Add the
quartered shallots cut-side down and cook until golden brown, about
2 to 3 minutes per side, adjusting the heat as necessary to avoid
scorching. Season with salt and transfer to a plate. Set aside.

Pat the lamb dry and season generously with salt and pepper. Heat
the remaining 2 tb olive oil in the pot over medium-high. Cook the
lamb on both sides until browned, about 10 to 12 minutes. Work in
batches if necessary.

Add the minced shallots and garlic to the pan, season with salt and
stir to coat with the pan drippings. Add the whole peeled tomatoes
and their juices, then add the stock or water and bring to a boil.
Return the lamb shanks to the pot and add the remaining thyme and
sage.

Cover the pot with a lid or a piece of foil and move the pot to the
bottom rack of the oven. Place the squash on the top rack. Bake the
squash until the flesh is tender and a thin knife can be easily
inserted, about 75 to 90 minutes. Remove from the oven and cover
with foil. Continue to cook the lamb until the meat is tender
enough to pull with a fork, about 1-1/2 to 1-3/4 hours total.

Scoop out the squash with a spoon and place on a serving plate,
then transfer the lamb to the plate and cover to keep warm. Remove
the braised tomatoes from the lamb cooking liquid and discard along
with any excess fat.

Set the pot over medium heat and reduce the liquid to about 3/4 of
its volume, about 5 minutes. Add the browned shallots and brandied
fruit. Cook until shallots are tender and sauce is warmed through,
about 5 to 6 minutes. Spoon the sauce over the lamb and squash and
garnish with mint leaves. Serve with steamed rice, couscous, or
thick slices of a crusty sourdough loaf.

Tip: To make a heartier version of this dish, leave the tomatoes in
the pot in Step 7 and break up the pieces using a spatula. Reduce
the liquid as directed, then add the shallots and fruit and cook
until warmed through, about 2 to 3 minutes.

Recipe by Yewande Komolafe

Recipe FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)