Subj : 10/20 NaTIONAL b.f.d. -
To   : All
From : Dave Drum
Date : Sat Oct 19 2024 15:13:28

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A foodie will grill random fruits and vegetables for fun.
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