Red Wine-Braised Lamb Shanks with Butternut Squash
2 1/2 hrs.
2 1/2 hrs.
- 4 -5 lamb shanks, about 3 pounds
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 tablespoons extra virgin olive oil
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 medium yellow onions, sliced
- 1 medium butternut squash, peeled, seeded and diced into 1” cubes
- 1 cup red wine
- 3 cups beef stock
- 1 cinnamon stick
- 1 bay leaf
- 2 sprigs thyme
- Heat oven to 325ºF. Season the lamb shanks all over with salt and pepper.
- Heat a large Dutch oven over medium heat then add the olive oil and heat through. Add the lamb shanks and brown on all sides, about 4 minutes per side. Remove to a plate and set aside.
- Return the Dutch oven to heat and add the carrots, celery, onion and squash, sautéing until the onions are soft, about 5 minutes.
- Add the wine and bring to a boil. Add the beef stock, cinnamon stick, bay leaf and thyme. Return the lamb shanks to the pot and bring the mixture to a simmer then cover tightly and transfer to the oven. Braise the lamb shanks, turning once, until fork tender, about 2 hours. Discard the cinnamon, bay leaf and thyme sprigs.
- Divide the lamb shanks between serving bowls and ladle vegetables and braising liquid over the top. Serve hot with mashed potatoes.
Source: American Lamb Board