Braised Lamb Shanks with Butternut Squash Puree
Description
Lamb shanks slowly braised in chicken broth and red wine are served over a bright butternut squash puree in this company-worthy meal.
Ingredients
•
1/4 cup melted butter, divided
•
2 tablespoons olive oil
•
4 lamb shanks
•
sea salt, divided
•
1 1/2 teaspoons freshly ground black pepper
•
1 large onion, chopped
•
3 carrots, chopped
•
2 stalks celery, chopped
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6 cloves garlic, minced
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1 tablespoon dried thyme, divided
•
1 1/2 teaspoons dried rosemary, divided
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1 teaspoon dried basil
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3 cups chicken broth, or more as needed
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1 cup red wine, or more as needed
•
1 (2 1/2 pound) butternut squash, peeled and chopped
Directions
1
Preheat oven to 275 degrees F (135 degrees C).
2
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.
3
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.
4
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.
5
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.
6
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.