Name: Braised Lamb Shanks with Butternut Puree
Prep time: 25 min
Cook time: 6 h 29 min
Total time: 6 h 54 min
Yield: 4
Cuisine: US
Ingredients: 0.25 cup melted butter, divided; 2 tablespoons olive oil; 4 lamb shanks; sea salt, divided; 1.5 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; 1.5 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

Savor the rich, deep flavors of succulent lamb shanks, slow-braised to perfection and paired with a velvety butternut squash puree. This dish is a celebration of comforting textures and aromatic herbs, perfect for a cozy evening.

Follow The Directions

01

Step

0 mins

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

02

Step

2 mins

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.

03

Step

5 mins

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.

04

Step

6 hrs

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.

05

Step

20 mins

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.

06

Step

5 mins

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.

For an even richer flavor, consider searing the lamb shanks a day in advance and refrigerating them overnight.
If you prefer a smoother puree, use an immersion blender or food processor instead of a fork.
Serve with a sprinkle of fresh parsley or a drizzle of balsamic glaze for an extra touch of elegance.