October 20 - National Brandied Fruit Day

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

Title: Braised Lamb w/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 @ 350ºF/175ºC.

Halve the squash lengthwise, then scoop out the seeds
and discard them. Rub the flesh of the squash with 1
tablespoon 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 tablespoons 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 tablespoons 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.

By: Yewande Komolafe

Yield: 4 servings

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

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