Braised Lamb Shanks With Winter Squash and Red Chard Recipe

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Braised Lamb Shanks With Winter Squash and Red Chard
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Ingredients
19
Count
Nutrition
1716
Calories
Total time
47
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375F degrees.
  2. Sprinkle lamb on all sides with salt and pepper.
  3. Heat oil in heavy large pot over high heat.
  4. Add lamb, cook until brown turning occasionally; about 10 minutes.
  5. Transfer to plate.
  6. Add 1 Tbls butter to dripping in pot.
  7. Add onions, carrots, parsnips, thyme and garlic.
  8. Sauté until vegetables soften and begin to brown.
  9. Add wine, boil until reduced almost to a glaze; about 4 minutes.
  10. Return lamb to pot, arrange in single layer.
  11. Add stock, orange, cinnamon and 1 tsp fennel seeds, bring to a boil.
  12. Place pot in the oven.
  13. Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes.
  14. Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper.
  15. Arrange squash, skin side down on a baking sheet.
  16. Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes.
  17. Scrape squash from skins into a bowl.
  18. Add nutmeg and 2 Tbls of butter.
  19. Mash with a fork until almost smooth, season with salt and pepper.
  20. Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot.
  21. Add fresh fennel, orange peel and 1 tsp fennel seeds.
  22. Simmer until fennel is tender and sauce is thick enough to coat a spoon.
  23. Rewarm lamb shanks, covered, over medium heat; about 15 minutes.
  24. Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes.
  25. While the lamb and squash heat, cut out the center stem from the chard leaves, discard.
  26. Coarsely tear the leaves.
  27. Melt butter in a heavy skillet over high heat.
  28. Add chard and toss until it wilts; about 4 minutes.
  29. Season with salt and pepper.
  30. Divide chard and squash among 4 plates.
  31. Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1716.3 Kcal (7186 kJ)
Calories from fat 973.03 Kcal
% Daily Value*
Total Fat 108.11g 166%
Cholesterol 464.17mg 155%
Sodium 767.61mg 32%
Potassium 2608.56mg 56%
Total Carbs 58.59g 20%
Sugars 16.72g 67%
Dietary Fiber 10.55g 42%
Protein 110.76g 222%
Vitamin C 69.3mg 116%
Vitamin A 2.5mg 84%
Iron 14.4mg 80%
Calcium 250.3mg 25%
Amount Per 100 g
Calories 128.44 Kcal (538 kJ)
Calories from fat 72.81 Kcal
% Daily Value*
Total Fat 8.09g 166%
Cholesterol 34.74mg 155%
Sodium 57.44mg 32%
Potassium 195.21mg 56%
Total Carbs 4.38g 20%
Sugars 1.25g 67%
Dietary Fiber 0.79g 42%
Protein 8.29g 222%
Vitamin C 5.2mg 116%
Vitamin A 0.2mg 84%
Iron 1.1mg 80%
Calcium 18.7mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.5
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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