The Dish: Church -- Braised lamb shank

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	The Dish Recipe Card The Dish: Church -- Braised lamb shank The Chef: Andrew Beer (4 servings) INGREDIENTS: Lamb Shank Braised Lamb 4 ea lamb shanks 8 oz carrot, diced 8 oz Spanish onion, diced 8 oz celery, diced 2 ea cloves garlic, smashed 1-2 gallons, chicken stock 1 pint sherry vinegar salt, to taste pepper, to taste METHOD 1) Season Lamb with salt and pepper 2) Sear lamb on all sides in heavy bottomed pan with canola oil (high heat) Recipe Video - www.whdh.com/features/articles/dish/BO68840


	3) Remove lamb and wipe out excess oil from pan 4) Add vegetables to same pan and cook until brown 5) Add sherry vinegar and scrape the bottom of the pan to remove any solids 6) Add lamb back to pan and add just enough chicken stock to cover lamb 7) Bring to boil then turn down to a simmer 8) Let cook for 3-4 hours or until meat almost falls off the bone 9) Once done remove lamb to separate container and strain braising liquids over lamb to remove any solids from liquid 10) It is important to let lamb cool in the liquid so to avoid the lamb from being dry INGREDIENTS: Spinach Puree 2 lbs. spinach, washed 1 pint heavy cream 2 ea. garlic cloves, chopped Recipe Video - www.whdh.com/features/articles/dish/BO68840


	4 oz. shallots, chopped 6 oz. parmesan cheese salt, to taste pepper, to taste METHOD 1) Gently cook garlic and shallots with olive oil until soft 2) Add heavy cream and bring to a boil 3) Whisk in parmesan cheese 4) Season with salt and pepper 5) Place spinach and cream mixture in blender in batches and puree until smooth 6) If making in advance, transfer directly to refrigerator to prevent spinach from browning INGREDIENTS: Roasted Squash 1 ea. butternut squash salt, to taste pepper, to taste METHOD Recipe Video - www.whdh.com/features/articles/dish/BO68840


	1) Peel butternut squash 2) Using the "neck" cut large dice 3) Par cook squash in salted boiling water for 2 minutes 4) Toss with salt, pepper and olive oil and place on a baking sheet for 15-20 minutes TO SERVE 1) Heat lamb in the braising liquid, let the liquid reduce to sauce consistency while lamb is reheating 2) In a small sauce pan heat spinach puree gently on medium heat 3) In a separate sauté pan, heat olive oil and add squash, season with salt and pepper 4) Spoon spinach and squash on plate next to each other, place lamb on top to both ingredients and pour sauce on top of lamb Church 69 Kilmarnock Street Recipe Video - www.whdh.com/features/articles/dish/BO68840


	Boston, MA 02215 617-236-7600 http://www.churchofboston.com/ Recipe Video - www.whdh.com/features/articles/dish/BO68840