Red Wine Braised Lamb Shanks with Butternut Squash
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These red wine braised lamb shanks are slow-cooked until fork-tender in a rich, aromatic broth with butternut squash, cinnamon, thyme, and onions that melt into a jammy base. It’s a comforting, elevated cold-weather dish that looks as impressive as it tastes—perfect for Sunday dinner or holiday entertaining. If you enjoy hearty braised meat dishes, try my coq au vin blanc or roast chicken with Italian salsa verde next.
Why You’ll Love This Recipe
- Deep, complex flavor — Red wine, beef stock, aromatics, and warm spices create a layered broth that tastes like it simmered all day.
- Tender, fall-off-the-bone meat — Lamb shanks braise beautifully thanks to their natural collagen and structure.
- Cozy, seasonal pairing — Butternut squash adds sweetness and balance while keeping the dish hearty and comforting.
Why You Should Braise Meat
The meat is tougher because it is full of connective tissue and the legs are worked all day, every day. Tougher cuts of meat like this are best for braising because the longer cooking time at lower temperatures allows for that connective tissue to break down and give way to flavorful, succulent meat.
I love a good braise because you really can’t mess it up. As long as you sear the meat first, then add it to a tightly covered oven-safe pot, combine it with aromatics and liquid and cook it for a long time at a low temperature, you don’t run the risk of overcooking as you would using other methods.
Key Ingredients in This Recipe
- Lamb Shanks – Lamb shanks are taken from the lower section of the animal’s legs. Because the shank is full of connective tissue it is perfect for braising.
- Beef stock – Beef stock is typically made from bones as well as aromatics and vegetables while beef broth is made with the meat. How does that affect their flavor? Beef stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, beef broth is much more mellow in flavor.
- Butternut squash – The sweet, nutty taste of the squash complements the rich braised meat. If you can find honeynut squash, mini butternut squash – they make a great pairing in this recipe because of their unique size.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the deepest color and flavor, don’t rush the sear. Browning the lamb well on all sides builds the foundation for a rich, flavorful braising liquid.
Swaps & Substitutions
- Lamb shanks: Beef short ribs or beef shanks also work if lamb isn’t available.
- Butternut squash: Swap in honeynut squash, pumpkin, or sweet potatoes.
- Red wine: Use beef broth or chicken broth for an alcohol-free version (though it will be slightly less robust).
- Beef stock: Beef broth works too—expect a lighter, less rich flavor.
- Aromatics: Add parsnips, fennel, or shallots for additional sweetness and depth.
Special Equipment
Dutch ovens are the best for braising. They can go from stovetop to oven and both retain heat and distribute it evenly. The heavy, tight fitting lid keeps the steam and liquid in while the ingredients slowly cook. If you’re looking to start braising I’d recommend one of these Dutch ovens:
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- 7-quart Staub Dutch Oven
- Le Creuset (both are more of an investment purchase)
- Lodge (a much more affordable option)
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How to Make Braised Lamb Shanks with Butternut Squash (Step-by-Step)
Heat oven to 325ºF. Season the lamb shanks all over with salt and pepper.
Step 2: Sear the lamb.
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 red 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.
Red Wine Braised Lamb Shanks with Butternut Squash
- Spoon lamb and vegetables into shallow bowls with plenty of braising liquid.
- Serve with mashed potatoes, creamy polenta, or buttered egg noodles.
- Add crusty bread for mopping up extra broth.
- Pair with a fresh green salad or roasted Brussels sprouts to balance the richness.
- For entertaining, serve with a big red wine like Cabernet, Zinfandel, or Syrah.
How to Store Braised Lamb Shanks with Butternut Squash
- Store leftovers in airtight containers for up to 4 days.
- Reheat gently on the stovetop over low heat until warmed through.
- The flavor deepens overnight, making this a great make-ahead dish.
- The braise can also be frozen (without the squash) for up to 3 months; add fresh squash when reheating for best texture.
FAQ – Frequently Asked Questions
A dry, full-bodied wine like Cabernet Sauvignon, Merlot, or Syrah works well. Avoid sweet wines.
Any heavy, oven-safe pot with a tight-fitting lid works. A slow cooker can also be used after searing.
Absolutely. Braises taste even better the next day. Reheat gently to keep the meat tender.
Yes—reduce the braising liquid on the stovetop after removing the lamb, or stir in a small knob of butter.
You can, but bone-in shanks provide deeper flavor and a more impressive presentation.
Other Recipes to Try
If you enjoy this recipe, I check out some of these hearty options:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Red Wine Braised Lamb Shanks with Butternut Squash
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Equipment:
Ingredients:
- 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
Instructions:
- Heat oven to 325ºF (170ºC). 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.
Notes:
Nutrition:
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I absolutely LOVED these! The directions were so straight forward and the flavors were great (even though I left out zucchini and celery and cinnamon ;))
These were great for a casual dinner party and tasted great reheated the next day.
Thanks for a keeper of a recipe.
So happy to hear you enjoyed!!! Thanks for sharing Olga!