Our recipe for Lamb Shanks Braised in Chipotle-Coffee Sauce has been one of our more popular posts since we published it in 2008. In it, we mention the chili we make with the leftovers. Here is one of our recent versions.
This time, in addition to the carrots and onions braised with the lamb, the braising liquid, and some beans, we added pieces of winter squash we had roasted while the oven was on for the lamb. This idea was swiped from the folks at the Main Streets Market & Cafe in Concord, MA. They add roasted butternut squash to their chili and it is delicious.
We served it with slices of cheesy polenta. As long as Penny is going to stand and stir to make a batch of polenta, she makes a big one.
Leftoves are packed into a rectangular refrigerator container
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Words: Penny & Ed Cherubino
Photos: ©2014 Penny Cherubino