Subj : 10/20 NaTIONAL b.f.d. -
To   : All
From : Dave Drum
Date : Sat Oct 19 2024 03:12 pm

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

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