Braised Lamb Shanks with Butternut Squash Puree

Lamb shanks slowly braised in chicken broth and red wine are served over a bright butternut squash puree in this company-worthy meal.

• Preparation Time: 25 mins
• Cooking Time: 6 hr 29 mins
• Total Time: 6 hr 54 mins
• Calories: 620 Calories

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon dried basil
• 2 stalks celery, chopped
• 3 carrots, chopped
• 6 cloves garlic, minced
• 4 lamb shanks
• 3 cups chicken broth, or more as needed
• 1 tablespoon dried thyme, divided
• sea salt, divided
• 1 cup red wine, or more as needed
• 1 (2 1/2 pound) butternut squash, peeled and chopped
• 1.5 teaspoons freshly ground black pepper
• 0.25 cup melted butter, divided
• 1.5 teaspoons dried rosemary, divided

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.