F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Braised Lamb Shanks with Roasted Broccoli and Squash
© Catherine Ledner

Braised Lamb Shanks with Roasted Broccoli and Squash

  • ACTIVE: 1 HR 20 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: 6

"If your dish is really straightforward, like braised meat and roasted vegetables, you have to start with truly amazing ingredients or you won't end up with anything special," says Family Supper chef Troy MacLarty, reflecting his training at ingredient-driven Chez Panisse in Berkeley, California. MacLarty says you can substitute any sweet winter squash for the sometimes hard-to-find delicata; if you're using a variety with a thicker skin, like butternut, be sure to peel it before roasting.

  1. 1/4 cup plus 3 tablespoons extra-virgin olive oil
  2. 6 medium lamb shanks (about 6 pounds)
  3. Salt and freshly ground pepper
  4. 2 cups dry white wine
  5. 4 cups chicken stock or low-sodium broth
  6. 2 medium onions, coarsely chopped
  7. 1 celery rib, coarsely chopped
  8. 1 large carrot, thinly sliced crosswise
  9. 4 thyme sprigs
  10. 2 bay leaves
  11. 2 garlic cloves, thinly sliced
  12. 1 small onion, finely chopped
  13. 1 teaspoon yellow mustard seeds
  14. 1/2 teaspoon cumin seeds
  15. 4 large canned Italian plum tomatoes, drained and chopped
  16. 3 pounds small delicata squash—scrubbed, halved, seeded and cut crosswise 1 inch thick
  17. One 2-pound head of broccoli, cut into 1 1/2-inch florets
  18. One 15-ounce can chickpeas, rinsed and drained
  19. 1 1/2 cups couscous
  20. 2 tablespoons unsalted butter
  21. Spicy Cilantro Pesto
  1. Preheat the oven to 325°. In a large skillet, heat 1 tablespoon of the olive oil. Season the lamb shanks with salt and pepper. Add 3 of the shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer to a large roasting pan. Repeat with 1 tablespoon of the olive oil and the 3 remaining lamb shanks.
  2. Pour off the skillet oil. Add the wine and boil for 1 minute, scraping up any browned bits; pour the wine into the roasting pan with the lamb. Add the stock, coarsely chopped onions, celery, carrot, thyme and bay leaves to the roasting pan and bring to a boil over high heat. Cover with foil and braise the lamb shanks in the oven for 2 1/2 hours, turning them once, until the meat is very tender. Remove the foil. Let cool slightly.
  3. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the garlic, finely chopped onion, mustard seeds and cumin seeds and cook over moderate heat until the onion is golden, about 7 minutes. Add the tomatoes and cook until reduced to 2/3 cup, about 4 minutes. Season the tomato sofrito with salt and pepper.
  4. Increase the oven temperature to 400°. On each of 2 large rimmed baking sheets, toss the squash with 1 tablespoon of the olive oil. Season with salt and pepper and arrange in an even layer. Roast the squash for 45 minutes, or until tender. On another large rimmed baking sheet, toss the broccoli with the remaining 1 tablespoon of olive oil; season with salt and pepper. Roast for 25 minutes, or until lightly browned and just tender.
  5. Meanwhile, transfer the lamb shanks to a work surface and cover to keep warm. Strain the braising liquid into a large saucepan and skim off the fat. Add the chickpeas, tomato sofrito and lamb shanks to the braising liquid, cover and simmer over low heat for 5 minutes. Season with salt. Stir in the roasted squash and broccoli.
  6. Cook the couscous according to package instructions then toss with the butter and season with salt. Keep covered.
  7. Set the lamb shanks in shallow bowls and spoon the couscous alongside. Ladle the vegetable stew on top and pass the Spicy Cilantro Pesto at the table.
Make Ahead The recipe can be prepared through Step 4 up to 3 days ahead. Refrigerate the shanks, braising liquid and tomato sofrito separately.

Suggested Pairing

For this luscious lamb stew, pour a robust, spicy red blend from Spain or a peppery, powerful Grenache.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.