Name: Braised Lamb Shanks with Butternut Squash Puree
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Melted butter, divided - ¼ cup; Olive oil - 2 tablespoons; Lamb shanks - 4; Sea salt, divided - 4; Freshly ground black pepper - 1 ½ teaspoons; Onion, chopped - 1 large; Carrots, chopped - 3; Celery, chopped - 2 stalks; Garlic, minced - 6 cloves; Dried thyme, divided - 1 tablespoon; Dried rosemary, divided - 1 ½ teaspoons; Dried basil - 1 teaspoon; Chicken broth, or more as needed - 3 cups; Red wine, or more as needed - 1 cup; Butternut squash, peeled and chopped - 1 (2 1/2 pound)

Braised Lamb Shanks with Butternut Squash Puree

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Braised Lamb Shanks with Butternut Squash Puree

1. Melted butter, divided - ¼ cup

2. Olive oil - 2 tablespoons

3. Lamb shanks - 4

4. Sea salt, divided - 4

5. Freshly ground black pepper - 1 ½ teaspoons

6. Onion, chopped - 1 large

7. Carrots, chopped - 3

8. Celery, chopped - 2 stalks

9. Garlic, minced - 6 cloves

10. Dried thyme, divided - 1 tablespoon

11. Dried rosemary, divided - 1 ½ teaspoons

12. Dried basil - 1 teaspoon

13. Chicken broth, or more as needed - 3 cups

14. Red wine, or more as needed - 1 cup

15. Butternut squash, peeled and chopped - 1 (2 1/2 pound)

How to cook deliciously - Braised Lamb Shanks with Butternut Squash Puree

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.