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How to Make Braised Lamb Shanks with Butternut Squash Puree - A Step-by-Step Guide

Braised lamb shanks with butternut squash puree is a comforting and hearty dish that is perfect for a cozy night in. The tender lamb shanks are braised in a flavorful sauce until they are fall-off-the-bone, and the creamy butternut squash puree adds a touch of sweetness and richness to the dish. This recipe is perfect for any special occasion or when you simply want to indulge in a delicious and satisfying meal.

The combination of tender lamb shanks and creamy butternut squash puree c...

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Ingredients

  • ¼ cup melted butter, divided
  • 2 tablespoons olive oil
  • 4 lamb shanks
  • sea salt, divided
  • 1 ½ teaspoons freshly ground black pepper
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon dried thyme, divided
  • 1 ½ teaspoons dried rosemary, divided
  • 1 teaspoon dried basil
  • 3 cups chicken broth, or more as needed
  • 1 cup red wine, or more as needed
  • 1 (2 1/2 pound) butternut squash, peeled and chopped

Information

  • Prep Time: 25 mins
  • Cook Time: 6 hrs 29 mins
  • Total Time: 6 hrs 54 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side.
  • Stir onion, carrots, and celery into the pan. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in chicken broth and wine; bring to a boil. Remove from heat and cover.
  • Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates.
  • Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot.
  • Stir 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/2 teaspoon rosemary. Mash with a fork until smooth. Reheat over medium heat before serving with lamb shanks.

    • Nutrition

    620 cal.

    • Total Fat: 31g
    • Saturated Fat: 13g
    • Cholesterol: 124mg
    • Sodium: 2177mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 9g
    • Total Sugars: 12g
    • Protein: 32g
    • Vitamin C: 69mg
    • Calcium: 233mg
    • Iron: 22mg
    • Potassium: 1746mg

    Categories

    Main recipes
    Lamb recipes
    Butternut squash recipes
    Braised recipes
    Puree recipes