Braised Lamb Shanks with Butternut Squash Puree recipe
All Recipes Meat and Poultry Recipes Lamb Shanks
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
Nutrition Info
- 619.7 caloriescarbohydrate: 47.9 gcholesterol: 123.6 mgfat: 30.6 gfiber: 9.1 gprotein: 31.9 gsaturatedFat: 13 gservingSize: -sodium: 2176.7 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Braised Lamb Shanks with Butternut Squash Puree
Directions
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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.