• 10/20 Brandied Fruit - 5

    From Dave Drum@1:261/38 to All on Tue Oct 19 05:47:02 2021
    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
    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
    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

    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

    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

    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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