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1
Preheat oven to 375F.
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2
Sprinkle lamb on all sides with salt and pepper.
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3
Heat oil in heavy large pot over high heat.
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4
Add lamb; cook until brown, turning occasionally, about 10 minutes.
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5
Transfer to plate.
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6
Add 1 tablespoon butter to drippings in pot.
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7
Add onion, carrots, parsnips, thyme and garlic.
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8
Saute until vegetables soften and begin to brown, about 8 minutes.
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9
Add wine; boil until reduced almost to glaze, about 4 minutes.
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10
Return lamb to pot, arranging in single layer.
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11
Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil.
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12
Place pot in oven.
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13
Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.
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14
Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper.
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15
Arrange squash, skin side down, on baking sheet.
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16
Roast on sheet alongside lamb until tender, about 1 hour 15 minutes.
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17
Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter.
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18
Mash with fork until almost smooth; season with salt and pepper.
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19
Transfer lamb to plate.
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20
Strain braising liquid into bowl; spoon off fat, if desired.
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21
Return liquid to pot.
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22
Add fresh fennel, orange peel and 1 teaspoon fennel seeds.
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23
Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes.
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24
Return lamb to sauce.
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25
Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes.
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26
Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
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27
While lamb and squash heat, cut out center stem from chard leaves; discard stems.
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28
Coarsely tear leaves.
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29
Melt butter in heavy large skillet over high heat.
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30
Add chard and toss until chard wilts, about 4 minutes.
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31
Season with salt and pepper.
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32
Divide squash and chard among 4 plates.
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33
Arrange lamb atop vegetables; spoon sauce with fennel over.
