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Braised Lamb Shanks with Winter Squash and Red Chard Recipe

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

Count

Nutrition

1853

Calories

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Ingredients:

Serving

4 3/4- to 1-lb lamb shanks
2 tbsp vegetable oil
4 tbsp (1/2 stick) butter
1 1/2 cups 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
1 large orange, peel
2 whole cinnamon sticks
2 tsp fennel seeds, crushed
1 1 3/4- lb butternut squash , quartered lengthwise, seeded
1/2tsp (scant) ground nutmeg
1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 tsp grated orange peel
2 bunches red swiss chard
2 tbsp (1/4 stick) butter

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1852.85 Kcal (7758 kJ)
Calories from fat	1478.43 Kcal
		% Daily Value*
Total Fat	164.27g	253%
Cholesterol	459.61mg	153%
Sodium	606mg	25%
Potassium	1916.4mg	41%
Total Carbs	57.43g	19%
Sugars	16.47g	66%
Dietary Fiber	10.12g	40%
Protein	35.53g	71%
Vitamin C	67.9mg	113%
Vitamin A	4mg	133%
Iron	5.7mg	32%
Calcium	244.9mg	24%

Amount Per 100 g
Calories	177.63 Kcal (744 kJ)
Calories from fat	141.73 Kcal
		% Daily Value*
Total Fat	15.75g	253%
Cholesterol	44.06mg	153%
Sodium	58.1mg	25%
Potassium	183.72mg	41%
Total Carbs	5.51g	19%
Sugars	1.58g	66%
Dietary Fiber	0.97g	40%
Protein	3.41g	71%
Vitamin C	6.5mg	113%
Vitamin A	0.4mg	133%
Iron	0.5mg	32%
Calcium	23.5mg	24%

* 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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