2 T Vegetable Oil
4 T Butter, divided
1 C Carrots, peeled, chopped
1 C Parsnips, peeled,chopped
1 1/2 C Onion, chopped
2 Cloves Garlic, peeled, halved
4 Large Thyme Sprigs
1 C Red Wine, Dry Favorite
5 C Low Sodum Chicken Broth
1 Large Orange, peel and pit, quarter (be sure and zest before peeling)
2 Cinnamon Sticks
2 t Fennel Seeds, crushed in plastic baggie
1 1 3/4 lb Butternut Squash, quartered lenghtwise, seeded
1/2 t Nutmeg, ground
2 Fennel Bulb, medium, trimmed and sliced
2 t Orange Zest
2 Bunches red swiss chard
2 T Butter
Preheat Oven to 375°
Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large ovenproof pot over high heat. Add lamb and saute until browned, turning occasionally, about 10 minutes. Transfer to plate. Add 1 T Butter Drippings in pot. Add onion, carrots, parshnips, garlic, and thyme; saute until vegetables soften and begin to brown, about 8 minutes. Add wine and boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add broth, orange, cinnamon and 1 t Fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender,turning and basting often, about 2 hours and 15 minutes.
Meanwhile, rub cut sides of squash with 1 T butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast squash, on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; spoon off fat, if desired. Return liquid to pot. Add sliced fennel, orange peel, and remaining Fennel Seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
While Lamb and Squash reheat, cut out center rib from chard leaves, discard ribs. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add Chard and toss until chard wilts, about 4 minutes. Season to taste with salt and pepper.
To serve, Divide squash and chard among 4 plates. Arrange sliced Lamb atop vegetables; soon sauce with fennel over and serve