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.
- 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