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   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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