Braised Lamb Shanks with Butternut Squash Puree

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

  1. ¼ cup melted butter, divided
  2. 2 tablespoons olive oil
  3. 4 lamb shanks
  4. sea salt, divided
  5. 1 ½ teaspoons freshly ground black pepper
  6. 1 large onion, chopped
  7. 3 carrots, chopped
  8. 2 stalks celery, chopped
  9. 6 cloves garlic, minced
  10. 1 tablespoon dried thyme, divided
  11. 1 ½ teaspoons dried rosemary, divided
  12. 1 teaspoon dried basil
  13. 3 cups chicken broth, or more as needed
  14. 1 cup red wine, or more as needed
  15. 1 (2 1/2 pound) butternut squash, peeled and chopped

Instructions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

 

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