Braised Lamb Shanks With Butternut Squash Puree

Name: Braised Lamb Shanks With Butternut Squash Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 6 cloves garlic, minced; 1 tablespoon dried thyme, divided; 1 1/2 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

Servings: persons

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
6 cloves garlic, minced
1 tablespoon dried thyme, divided
1 1/2 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

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.

1001

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup melted butter, divided, 2 tablespoons olive oil, 4 lamb shanks, sea salt, divided, and more.

Yes, Braised Lamb Shanks With Butternut Squash Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!