Lamb Shanks with Dates and Squash
From drruth 18 years ago
- 90 minutes to make
- Serves 4
It is really good and fast to get going. It takes a while to cook. from Australian Good Taste Jun 2002 american editing in parentheses
Ingredients
- ~1 lb butternut pumpkin (squash) shopping list
- 1.5 cups chook (chicken) stock shopping list
- small amount of flour shopping list
- 4 australian lamb shanks (or 2 if they are the huge american type) shopping list
- 1 tbsp vegetable oil shopping list
- 1 medium brown (yellow) onion, finely chopped shopping list
- 1 cup red wine shopping list
- small can (14 oz) crushed tomatoes shopping list
- 1/2 cup whole pitted dried dates, halved shopping list
- 1 cinnamon stick shopping list
- salt and freshly ground pepper shopping list
- Mashed potato or couscous to serve shopping list
How to make it
- Chop butternut into 1 inch chunks.
- Coat lamb shanks with flour. Shake off any excess and brown in heavy saucepan/dutch oven on medium high heat for about 3 minutes per side. Remove and set aside.
- Add onion and cook for 2 minutes until soft.
- Return shanks to pan and add stock, wine, tomatoes, dates, and cinnamon. Bring to boil.
- Reduce heat to medium-low and simmer covered, turning occasionally for
- 45 minutes.
- Add the butternut and cook uncovered for 35 minutes or until butternut is tender and sauce thickens slightly.
- Serve with mashed potato or couscous. Invite me over.
People Who Like This Dish 5
- ronib Helena, MT
- ltarbell Wallingford, VT
- mamacooks Nashua, NH
- mbe Vancouver, CN
- raze Nerang, AU
- drruth Austin, TX
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
As an expat. Aussie & lover of Australian lamb (Costco stores sell it, bless their hearts) this recipe jumped out at me with the "chook stock" reference. My Seppo husband absolutely LOVED it, as of course, did I. Good job Luv.
ronib
in Helena loved it
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