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Red Wine Braised Lamb Shanks with Butternut Squash

American lamb shanks are braised in a red wine based broth until they can be easily shredded with a fork. Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency.
Course Main Course
Keyword butternut squash, lamb, lamb shank, squash
Prep Time 20 minutes
Cook Time 2 hours
Servings 4
Calories 871kcal


  • 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 (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.


Calories: 871kcal | Carbohydrates: 65g | Protein: 70g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 145mg | Sodium: 46326mg | Potassium: 2204mg | Fiber: 7g | Sugar: 39g | Vitamin A: 27613IU | Vitamin C: 47mg | Calcium: 258mg | Iron: 7mg