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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BRAISED LAMB SHANK WITH ROASTED SPAGHETTI SQUASH

From: Daniel Leiphart, Executive Chef - Isabela On Grandview
Primary category: Steel City Chefs
Ingredients
4 lamb fore shanks
2 cups red wine
1 bay leaf
2 carrots, small, rough chopped
6 shallots, rough chopped
1 onion, medium, rough chopped
1 ½ cups orange Juice, fresh
1 orange, thickly sliced with skin on
3 cinnamon sticks
2 ounces vegetable oil
1 tablespoon butter
2 tablespoons water
Flour to dredge
Salt and Pepper
Procedure
For Lamb:
Preheat the oven to 325 degrees.
Place heavy bottom pot over medium-high heat. Season lamb with salt and pepper, then dredge it in flour. Tap the pieces of lamb together to remove any excess flour. Sear the lamb shanks in the pot with the vegetable oil until dark brown. Turn the heat down to medium then remove the lamb shanks from the pot.
Put all the vegetables into the pot then put the lamb shanks on top of the vegetables. Add the red wine and turn the heat up to high. Bring to a boil then add the cinnamon, bay leaf, sliced orange and orange juice. Add enough water to just cover the lamb and bring to a boil.
Once the pot is boiling, cover it with a lid or aluminum foil and put it into the oven at 325 degrees. Cook for three hours or until tender. Check every hour to make sure there is enough liquid covering the lamb. If not, add more water.
For Sauce:
Remove Lamb from the braising liquid. Strain the liquid through a fine strainer and reduce it until it coats the back of a spoon and is flavorful. Adjust the seasoning as needed. Once the sauce is reduced, stir in the butter.

ingredients(s): carrot, cinnamon, lamb, shallots,

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