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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	4 3/4			1916.471	0.0	426.361	10.7667
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
parsnip	1	cup	chopped	99.75	23.9267	1.5959999999999999	0.39899999999999997
thyme	4	sprigs		-	-	-	-
garlic head	2		unpeeled cut	1916.471	0.0	426.361	10.7667
red wine	1	cup		-	-	-	-
chicken broth	5	cups	low sodium	390.6	9.45	55.692	13.104000000000001
orange	1		quartered	86.48	21.62	1.7296	0.2208
cinnamon	2			-	-	-	-
fennel seed	2	teaspoons	crushed	13.8	2.0916	0.632	0.5948
butternut squash	1 3/4	lb	quartered seeded	357.2044	92.7938	7.9379	0.7938
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
fennel bulb	1			-	-	-	-
orange	2	teaspoons	grated rind	86.48	21.62	1.7296	0.2208
red swiss chard	2	bunches		1916.471	0.0	426.361	10.7667
butter	2	tablespoons		342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.