Name: Braised Lamb Shanks with Winter Squash and Red Chard
Yield: Makes 4 servings
Ingredients: 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

Autumn has officially arrived, and after a summer of cool, light cooking, it's time for some homey, hearty meals. Braised meats, with their rich flavors, tender texture and intense, reduced sauces, are definitely homey, but you may never have tried to make them at home. They sound as if they might be complicated to prepare—like something best left to a restaurant chef—and what exactly is braising, anyway?

Relax. Braising is easy—there are only two steps: The meat is browned first, then covered and simmered in seasoned liquid. According to Cory Schreiber, the chef at Portland's super-popular Wildwood Restaurant & Bar, braising is a great way to cook lamb shanks. In the recipe here, he does something slightly unusual: He simmers the shanks uncovered in the oven. That way, he says, "the dry heat caramelizes the top of the meat—giving it a bit of a crust—which adds nice texture and color." The lamb is accompanied by a roasted squash purée and wilted Swiss chard.

With this recipe in hand, you can actually have your next homey meal at home. Add a salad and crusty bread, and you've got your first dinner party of the season.

Use a pot that's at least 12 inches across.

Recipe notes

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