Lamb Shanks with Butternut Squash Recipe
Savor tender, fall-off-the-bone lamb shanks paired with the rich, earthy sweetness of butternut squash in this hearty Lamb Shanks with Butternut Squash Recipe. Perfect for a cozy evening meal, this dish features succulent lamb slow-braised to perfection with red wine, aromatic garlic, fresh rosemary, thyme, and a medley of vegetables for a deeply flavorful sauce. The addition of tender, oven-braised butternut squash adds a delightful contrast and vibrant color, making this an elegant yet comforting dish. Ideal for entertaining or simply treating yourself, serve this masterpiece with crusty bread or creamy mashed potatoes to soak up every drop of the rich, savory sauce. This recipe is a celebration of slow cooking and bold flavors, perfect for impressing your guests or elevating a family dinner.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 1 large (about 2 lbs) butternut squash
- 3 tablespoons olive oil
- 2 medium, diced onion
- 4 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 2 tablespoons tomato paste
- 1.5 cups red wine
- 3 cups chicken or beef stock
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 pieces bay leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 325°F (160°C).
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Season the lamb shanks with salt and black pepper. Add them to the pot and brown on all sides, about 6-8 minutes in total. Remove the lamb shanks and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the tomato paste and cook for an additional minute to deepen the flavor.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze. Bring the wine to a simmer and cook for 3-4 minutes, reducing slightly.
Add the chicken or beef stock, rosemary, thyme, and bay leaves. Stir well to combine.
Return the browned lamb shanks to the pot, ensuring they are partially submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 hours, turning the shanks halfway through cooking.
While the lamb is braising, peel and cube the butternut squash into 1-inch pieces.
After 2.5 hours, remove the pot from the oven and add the butternut squash pieces to the pot. Stir gently to incorporate them into the cooking liquid.
Return the pot to the oven and braise for an additional 30 minutes, or until the butternut squash is tender and the lamb shanks are fall-off-the-bone tender.
Remove the pot from the oven, discard the rosemary sprig, thyme sprigs, and bay leaves. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the lamb shanks with the butternut squash and sauce spooned over the top. Pair with crusty bread or creamy mashed potatoes if desired.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7309 mg | 318% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 62.0 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 8149 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
