2 cups diced, peeled winter squash such as butternut or Hubbard
2 tablespoons fresh lemon juice
2-3 tablespoons chopped fresh mint or 2 tablespoons dried
2 teaspoons Harissa, or to taste, optional
Directions
Season the trimmed shanks with salt, pepper, ginger, and paprika.
Heat oil in a large dutch oven and brown the shanks well - about 5 minutes. Pour off all but 2 tablespoons fat and add the onions and garlic. Reduce the heat to medium, cover, and cook stirring often, until the onions are soft. Sprinkle with mint, paprika, coriander, cumin, pepper, ginger, cinnamon, and allspice. Stir well to coat the onions and add stock, wine and tomato puree.
Increase the heat and bring to a boil. Return the lambs shanks to pan and bake at 300 degrees until the meat is almost falling off the bone; 1 to 1 1/2 hours. I prefer to use a crock pot. Put everything into it after the onions are cooked. Add the carrots and winter squash. After cooking on low for 6 to 8 hours, the meat will be ready to fall off the bone. Remove it, take off the bones, and degrease the remaining stock.Add the meat back into the pot. Add the lemon juice, mint, and harissa. Turn to high and warm it to serving temperature.
Edit | Back to listing