Lamb and Acorn Squash Autumn Skillet #merlotme #winepw
Author: Tasting Pour
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2
- 2 lamb shanks
- 2 Tbs. thyme
- 2 cloves garlic
- 2 cups red wine
- 1 cinnamon stick
- 2 cups winter squash, cubed
- 1½ cups caramelized onion
- 3 Tbs. sage, chopped
- 2 cups red potatoes, cubed
- ½ tsp. powdered cinnamon
- ¼ tsp. allspice
- 2 Italian plums, chopped
- salt and pepper to taste
- olive oil
- 2 eggs
- Cooking Directions
- Coat bottom of dutch oven with olive oil.
- Brown lamb shanks on all sides.
- Toss in garlic, thyme, and red wine.
- Cover and place in 200 degree oven for 2½ hours or until meat is falling off bone.
- Meanwhile caramelize onions and prepare other ingredients.
- Remove lamb shanks from oven and increase heat to 425.
- While shanks cool pour cooking juices into fat separator leaving enough to coat bottom of dutch oven.
- Heat dutch oven on stovetop and toss in potatoes, sprinkle with salt and pepper, cover and cook on stovetop 10 minutes.
- Remove cover and transfer potatoes in dutch oven to heated oven.
- Add ¼ cup cooking juices.
- Cook 20 minutes.
- Meanwhile remove lamb from bones and sprinkle squash with cinnamon and allspice.
- Add lamb, sage and squash.
- Cook 15 minutes.
- While cooking poach eggs.
- Add onion and plums to dutch oven.
- Cook 5 minutes.
- Remove from oven.
- Divide between 2 plates and top each with poached egg.
Lamb can be braised day before. Return to room temperature before using.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2015/10/lamb-and-acorn-squash-autumn-skillet.html/
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