10 hour braised lamb

There is a SERIOUS issue which takes all precedence over food, wine, thirsty Thursdays, DIY, or for that matter, ANYTHING ELSE IN THE WORLD.

This morning I was getting myself together, as a woman does.  I was admiring how great my bangs looked today when a freight train slammed my self-confidence into a proverbial brick wall.  I caught a glance at a slight glimmer in my eyebrow.  While noting I should lay off the glitter eye shadow (I am a grown woman…) I leaned in to see exactly what might cause such a shimmer.

Not one. BUT TWO. GREY HAIRS. IN MY EYEBROW. SIDE BY EFFING SIDE. Like a cancer, just spreading across my face. Like it was no. big. deal.

Now anyone that knows me well will tell you that I consider grey hair to be a sure sign of impending death.  I complain about the never ending supply that takes residence in my head of hair 37 out of 31 days a month. BUT YOU START MESSING WITH MY FACE, and we have a whole new kind of panic.

I am not kidding you, I cried. Is this foreshadowing?  Am I going to start menopause next week?  Break my hip in 6 months?  FIND MY FIRST FACIAL WRINKLE? Jesus H. Christ, you just rose yesterday, DO SOMETHING about this!!!

You might find this to be exaggeratory,(recognized by Webster as an official word) and if you do, you are no female friend of mine. Because any girl I call a friend is reading this and simultaneously shipping me crates of wine and wrinkle cream at the same time. Call in the damn coast guard.  This is a homeland situation.

And while no dish can ever pull me out of the mourning I am in right now, the only thing that can come close is a chunk of meat braised in wine for 10 hours.  I am going to go paint my face in it to hide my CLEAR signs of aging.

10 Hour Braised Lamb with a Butternut Squash and Apple Puree

By Whitney, April 18, 2012

10 Hour Braised Lamb with a Butternut Squash and Apple Puree

Cooks all day, tastes like heaven.



Melt butter in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Add squash and cook until soft.  Add apples and cream, cover and cook for 15 minutes, until tender.  Add cinnamon, and stir to combine. Working in batches, transfer to a food processor and puree. Season heartily with salt and pepper. For the Lamb: Preheat oven to 250 degrees.  Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with the salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.  At 6 hours of cooking, add the wine and beef stock to the roasting pan.  Make sure the lamb is covered, if not, add more stock or wine.  If you’re in a pinch, you can add water, but I’d choose wine over all. Cover with foil and return to oven. Cook for 4 more hours, the meat should fall apart.  Serve with the butternut squash apple puree and a ladle of the cooking liquid.

Aging-ly Yours,


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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

One Response to 10 hour braised lamb

  1. I love the real ness in you. I felt the same way when I found greys in my eyebrows. I will be making this dish for Easter, what side can be paired with this?


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