We are relocating, thus it makes sense that a new butcher has arrived in town! I’m glad they let us sample their American lamb shanks. We sent our friends Mike and D this recipe because it made a fantastic meal. Be sure to visit the Lucky Goat if you are in Connecticut!
| Prep Time: | 25 mins |
| Cook Time: | 6 hrs 29 mins |
| Total Time: | 6 hrs 54 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup melted butter, divided
- 2 tablespoons olive oil
- 4 lamb shanks
- sea salt, divided
- 1 ½ teaspoons freshly ground black pepper
- 1 large onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 6 cloves garlic, minced
- 1 tablespoon dried thyme, divided
- 1 ½ teaspoons dried rosemary, divided
- 1 teaspoon dried basil
- 3 cups chicken broth, or more as needed
- 1 cup red wine, or more as needed
- 1 (2 1/2 pound) butternut squash, peeled and chopped
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side.
- Stir onion, carrots, and celery into the pan. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in chicken broth and wine; bring to a boil. Remove from heat and cover.
- Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates.
- Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot.
- Stir 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/2 teaspoon rosemary. Mash with a fork until smooth. Reheat over medium heat before serving with lamb shanks.
- Substitute beef broth for the chicken broth, or use a combination.
Nutrition Facts
| Calories | 620 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 9 g |
| Protein | 32 g |
| Saturated Fat | 13 g |
| Sodium | 2177 mg |
| Sugars | 12 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |