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Braised Lamb Shanks With Winter Squash And Red Chard

Nutrition per serving    (USDA % daily values)
CAL
857
FAT
173%
CHOL
68%
SOD
49%

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Ingredients for 4 servings

4 3/4- to 1-pound lamb shanks

2 tablespoons vegetable oil

4 tablespoons (1/2 stick) butter

1 1/2cups chopped onion

1 cup chopped carrots

1 cup chopped parsnips

4 fresh large thyme sprigs

2 whole garlic heads, unpeeled, cut horizontally in half

1 cup dry red wine

5 cups chicken stock or canned low-salt chicken broth

1 large orange, peel and pith cut away, orange quartered

2 whole cinnamon sticks

2 teaspoons fennel seeds, crushed

1 1 3/4-pound butternut squash, quartered lengthwise, seeded

1/2teaspoon (scant) ground nutmeg

1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)

2 teaspoons grated orange peel

2 bunches red Swiss chard

2 tablespoons (1/4 stick) butter

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