Red Wine Braised Lamb Shanks with Butternut Squash
4 to 5 American lamb shanks, about 3 pounds
Kosher salt, as needed
Freshly ground black pepper, as needed
3 tablespoons extra-virgin olive oil
3 carrots, peeled and chopped
2 stalks celery, chopped
2 medium yellow onions, sliced
1 medium butternut squash, peeled, seeded and diced into 1” cubes
1 cup red wine
3 cups beef stock
1 cinnamon stick
1 bay leaf
2 sprigs thyme
Heat oven to 325ºF. Season the lamb shanks all over with salt and pepper.
Heat a large Dutch oven over medium heat then add the olive oil and heat through. Add the lamb shanks and brown on all sides, about 4 minutes per side. Remove to a plate and set aside.
Return the Dutch oven to heat and add the carrots, celery, onion and squash, sautéing until the onions are soft, about 5 minutes.
Add the wine and bring to a boil. Add the beef stock, cinnamon stick, bay leaf and thyme. Return the lamb shanks to the pot and bring the mixture to a simmer then cover tightly and transfer to the oven. Braise the lamb shanks, turning once, until fork tender, about 2 hours. Discard the cinnamon, bay leaf and thyme sprigs.
Divide the lamb shanks between serving bowls and ladle vegetables and braising liquid over the top. Serve hot with mashed potatoes.
Recipe and image provide by the American Lamb Board.