Braised Lamb Shanks with Butternut Squash Puree
A new butcher moved into town and it figures we are moving! Glad we were able to try their American lamb shanks. This was an amazing dinner and we shared this recipe with our friends Mike and D! If you are in Connecticut be sure to check out the Lucky Goat!
- Serves: 4 persons
- ¼cup melted butter, divided
- 2tablespoons olive oil
- 4lamb shanks
- sea salt, divided
- 1½ teaspoons freshly ground black pepper
- 1large onion, chopped
- 3carrots, chopped
- 2stalks celery, chopped
- 6cloves garlic, minced
- 1tablespoon dried thyme, divided
- 1½ teaspoons dried rosemary, divided
- 1teaspoon dried basil
- 3cups chicken broth, or more as needed
- 1cup red wine, or more as needed
- 1(2 1/2 pound) butternut squash, peeled and chopped
Step 1Preheat oven to 275 degrees F (135 degrees C).
Step 2Heat 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 3Stir 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 4Place 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 5Place 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 6Stir 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.