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

Cuisine French

Prep Time 20

Cook Time 2

Servings

Calories 871kcal

Author Kylie Mazon-Chambers

Equipment

Dutch oven or heavy bottomed pot

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

US Customary - Metric

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

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.

Nutrition