Hibiscus Braised Lamb with Acorn Squash Puree

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 8

Ingredients:

Braised Lamb:
2 tablespoons vegetable oil
1 boneless lamb shoulder, about 4 pounds
1 cup carrots, medium dice
1 cup celery, medium dice
1 ½ cups onion, medium dice
½ bottle J Pinot Noir
2 quart lamb stock
¼ cup hibiscus flowers
1 bay leaf
2 thyme sprigs
3 parsley sprigs
4 peppercorns

Acorn Squash Puree:
2 Acorn squash, seeds removed and cut in half  
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ cup butter
2 teaspoons candied ginger, ground
Salt and pepper to taste

Method:

Braised Lamb:
Preheat oven to 250 degrees. Season the lamb with salt and pepper. In a large saute pan over high heat, heat the vegetable oil until very hot. Carefully place the lamb in the pan and sear both sides until very well browned and caramelized. Remove the lamb and set aside. Drain any oil in the pan. Add carrots, celery and onions; cook over medium heat until tender. Deglaze the pan with J Pinot Noir, reducing the wine to about ½ cup. Add the lamb stock, hibiscus, bay leaf, thyme, parsley, and peppercorns. Bring to a boil; reduce heat and simmer for 30 minutes. Strain the liquid through a fine chinois. Discard the strained vegetables and herbs. Add the lamb and any juices back to the liquid and bring to a simmer. Place in the oven for 2-3 hours, covered, until lamb is tender. Remove lamb from the liquid and keep warm. Skim oil off the liquid and bring to a boil. Reduce liquid to sauce consistency. Finish the reduction by seasoning with salt and pepper to taste.

Acorn Squash Puree:
Preheat oven to 350 degrees. Sprinkle inside squash with nutmeg and cinnamon. Place squash cut side down on a greased sheet tray. Bake for about 1 hour or until tender. Once cool enough to handle, scrape flesh from squash and pass through a ricer, add butter and ginger, stir and adjust seasonings to taste.

 

Suggested Pairing: