Wine Braised Lamb Salad with Pumpkin Vinaigrette
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Simply Scratch · by Laurie McNamara

Wine Braised Lamb Salad with Pumpkin Vinaigrette

NUTRITION · PER SERVING180M COOK
CAL 33%·PRO 90%
CARBS 12G7% OF CAL
2G FIBER5G OTHER5G TOTAL SUGAR
FAT 46G63% OF CAL
16G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rustic salad topped with slow-braised lamb shanks, goat cheese, almonds, and sun-dried tomatoes, dressed with a pumpkin vinaigrette. Elegant and deeply satisfying.

mainamericansaladbeefgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons extra light olive oil (or more as needed)
  • 4 lamb shanks (set out for 30 minutes prior to searing)
  • kosher salt
  • black pepper
  • 6 cloves garlic (smashed and peeled)
  • 1 yellow onion (quartered)
  • 1 rib celery (roughly chopped)
  • 2 carrots (roughly chopped)
  • 3/4 cup dry red wine (like Malbec or Merlot)
  • 3 cups beef stock (more or less depending)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 clove garlic (grated (about 1/2 teaspoon))
  • 1 teaspoon finely grated shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 cup roasted pumpkin puree (canned may be used)
  • 2-3 tablespoons champagne vinegar or to taste
  • 6 tablespoons olive oil
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 10 ounces mixed greens
  • 3 ounces goat cheese (crumbled)
  • 1/4 blanched almonds
  • 3 tablespoons chopped sundried tomatoes (not packed in any liquids)
  • 3 tablespoons roasted and salted pepitas
PREP
30M
SODIUM
758MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.