Ingredients
1 tablespoon olive oil, plus additional for pan 3 (1 lb. each) acorn squash, halved and seeded 1 pound boneless lamb stewing meat (such as shoulder or leg), fat trimmed, cut into 1/2-inch cubes 1/2 tablespoon unsalted butter 1/2 pound frozen pearl onions, thawed and patted dry 1 large parsnip (6 oz.), peeled and cut into 1/3-inch dice 1 large turnip (6 oz.), peeled and cut into 1/3-inch dice 2-1/2 teaspoons chopped fresh thyme 2 tablespoons all-purpose flour 1/4 cup dry white wine 1 cup reduced-sodium beef broth 1 tablespoon finely grated Parmigiano-ReggianoDescription
1 Tablespoon Olive Oil, Plus Additional For Pan 3 (1 Lb. Each) Acorn Squash, Halved And Seeded 1 Pound Boneless Lamb Stewing Meat (such As Shoulder Or Leg), Fat Trimmed, Cut Into 1/2-inch Cubes
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