Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
Lamb
4 American lamb shanks (1-1.5lbs each)
Kosher salt & freshly ground black pepper, to taste
2 Onions, cut into 1/2 in thick slices
8 Garlic, sliced
2 Rosemary, coarsely chopped
0.50 Stick, unsalted butter
1.50 cups Red wine
4 Beef or chicken stock
Butternut Squash & Parsnip Puree
1 Medium butternut squash, 1.5lbs
2 Parsnips, about 8 ounces
0.50 tbsp Unsalted butter
1.50 tsp Olive oil
1 Leek, thoroughly washed & dried
2 Garlic, sliced
0.50 cup Dry white wine
0.50 cup Water
1.50 tsp Smoked paprika
1.50 tsp Herbs de Provence (without lavander)
Salt to taste
Lamb
1Liberally season the shanks with salt and pepper; set aside. In a large bowl, add onion,fennel, garlic and rosemary; toss to combine. Lay Lamb shanks on top of marinade,nestling each one into the vegetables until partially submerged. Pack marinade over and around shanks; refrigerate, uncovered, for 24 hours.
2Remove shanks from marinade; set aside. In a large Dutch oven or heavy-bottomed ovenproof pan with a lid, melt butter over medium heat. When butter is foamy, add Lamb shanks; brown well on all sides, about 12 minutes total, in batches if necessary. Remove shanks to a plate.
3Increase heat to medium-high; add marinade vegetables, cooking and stirring occasionally until slightly softened. Add wine; increase heat. Cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the wine has reduced by half. Add the stock and bring to a simmer; add Lamb shanks back to the pan. The liquid should come about halfway up the sides of the shanks. Put lid on the pan and place in oven. Cook at 350°F until lamb is fork tender and falling off the bones, 2 to 2-1/2 hours
Butternut Squash & Parsnip Puree
4Peel the squash, cut in half and remove seeds. Cut halves into 1-inch chunks; set aside. Peel and slice parsnips into 1-inch coins; add to squash. In a large saucepan with a lid, warm the butter and oil over medium heat. When butter begins to get foamy, add leek and garlic. Cook, stirring occasionally, until leek softens slightly and become translucent, about 7 minutes. Add wine, water, squash, parsnips, paprika, herbes de Provence and salt; stir to combine. Bring to a boil over medium heat; reduce heat to a simmer and cover. Simmer until vegetables are very soft, about 30 minutes. Remove pan from heat; allow contents to cool slightly. In a food processor, puree vegetables in batches to achieve a smooth and silky consistency. Season to taste with salt and serve warm with the braised Lamb shanks.
Ingredients
Lamb
4 American lamb shanks (1-1.5lbs each)
Kosher salt & freshly ground black pepper, to taste
2 Onions, cut into 1/2 in thick slices
8 Garlic, sliced
2 Rosemary, coarsely chopped
0.50 Stick, unsalted butter
1.50 cups Red wine
4 Beef or chicken stock
Butternut Squash & Parsnip Puree
1 Medium butternut squash, 1.5lbs
2 Parsnips, about 8 ounces
0.50 tbsp Unsalted butter
1.50 tsp Olive oil
1 Leek, thoroughly washed & dried
2 Garlic, sliced
0.50 cup Dry white wine
0.50 cup Water
1.50 tsp Smoked paprika
1.50 tsp Herbs de Provence (without lavander)
Salt to taste
Directions
Lamb
1Liberally season the shanks with salt and pepper; set aside. In a large bowl, add onion,fennel, garlic and rosemary; toss to combine. Lay Lamb shanks on top of marinade,nestling each one into the vegetables until partially submerged. Pack marinade over and around shanks; refrigerate, uncovered, for 24 hours.
2Remove shanks from marinade; set aside. In a large Dutch oven or heavy-bottomed ovenproof pan with a lid, melt butter over medium heat. When butter is foamy, add Lamb shanks; brown well on all sides, about 12 minutes total, in batches if necessary. Remove shanks to a plate.
3Increase heat to medium-high; add marinade vegetables, cooking and stirring occasionally until slightly softened. Add wine; increase heat. Cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the wine has reduced by half. Add the stock and bring to a simmer; add Lamb shanks back to the pan. The liquid should come about halfway up the sides of the shanks. Put lid on the pan and place in oven. Cook at 350°F until lamb is fork tender and falling off the bones, 2 to 2-1/2 hours
Butternut Squash & Parsnip Puree
4Peel the squash, cut in half and remove seeds. Cut halves into 1-inch chunks; set aside. Peel and slice parsnips into 1-inch coins; add to squash. In a large saucepan with a lid, warm the butter and oil over medium heat. When butter begins to get foamy, add leek and garlic. Cook, stirring occasionally, until leek softens slightly and become translucent, about 7 minutes. Add wine, water, squash, parsnips, paprika, herbes de Provence and salt; stir to combine. Bring to a boil over medium heat; reduce heat to a simmer and cover. Simmer until vegetables are very soft, about 30 minutes. Remove pan from heat; allow contents to cool slightly. In a food processor, puree vegetables in batches to achieve a smooth and silky consistency. Season to taste with salt and serve warm with the braised Lamb shanks.
Red Wine-Braised American Lamb Shanks with Butternut Squash & Parsnip Puree
