Lamb and Acorn Squash Autumn Skillet #merlotme #winepw
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
Autumn Skillet - Braised Lamb and Acorn Squash
  • 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
  1. Cooking Directions
  2. Coat bottom of dutch oven with olive oil.
  3. Brown lamb shanks on all sides.
  4. Toss in garlic, thyme, and red wine.
  5. Cover and place in 200 degree oven for 2½ hours or until meat is falling off bone.
  6. Meanwhile caramelize onions and prepare other ingredients.
  7. Remove lamb shanks from oven and increase heat to 425.
  8. While shanks cool pour cooking juices into fat separator leaving enough to coat bottom of dutch oven.
  9. Heat dutch oven on stovetop and toss in potatoes, sprinkle with salt and pepper, cover and cook on stovetop 10 minutes.
  10. Remove cover and transfer potatoes in dutch oven to heated oven.
  11. Add ¼ cup cooking juices.
  12. Cook 20 minutes.
  13. Meanwhile remove lamb from bones and sprinkle squash with cinnamon and allspice.
  14. Add lamb, sage and squash.
  15. Cook 15 minutes.
  16. While cooking poach eggs.
  17. Add onion and plums to dutch oven.
  18. Cook 5 minutes.
  19. Remove from oven.
  20. 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