Name: Red Wine Braised American Lamb Shanks with Butternut Squash
Yield: 4 servings
Ingredients: 3 American lamb shanks (4-5); Kosher salt & freshly ground black pepper, to taste; 3 tbsp Extra virgin olive oil; 3 Carrots, peeled & chopped; 2 Celery, chopped; 2 Medium yellow onion, sliced; 1 Medium butternut squash, peeled, seeded & diced into 1in cubes; 1 cup Red wine; 3 Beef stock; 1 Cinnamon stick; 1 Bay leaf; 2 Thyme

CategoryLamb Shank

Recipe provided by Red Wine Braised Lamb Shanks with Butternut Squash - Cooking with Cocktail Rings, courtesy of the American Lamb Board (Red Wine Braised American Lamb Shanks with Butternut Squash | American Lamb).

Yields4 Servings

3 American lamb shanks (4-5)

Kosher salt & freshly ground black pepper, to taste

3 tbsp Extra virgin olive oil

3 Carrots, peeled & chopped

2 Celery, chopped

2 Medium yellow onion, sliced

1 Medium butternut squash, peeled, seeded & diced into 1in cubes

1 cup Red wine

3 Beef stock

1 Cinnamon stick

1 Bay leaf

2 Thyme

Heat oven to 325ºF. Season the lamb shanks all over with salt and pepper.

Heat a large Dutch oven over medium heat then add the olive oil and heat through. Add the lamb shanks and brown on all sides, about 4 minutes per side. Remove to a plate and set aside.

Return the Dutch oven to heat and add the carrots, celery, onion and squash, sautéing until the onions are soft, about 5 minutes.

Add the wine and bring to a boil. Add the beef stock, cinnamon stick, bay leaf and thyme. Return the lamb shanks to the pot and bring the mixture to a simmer then cover tightly and transfer to the oven. Braise the lamb shanks, turning once, until fork tender, about 2 hours. Discard the cinnamon, bay leaf and thyme sprigs.

Divide the lamb shanks between serving bowls and ladle vegetables and braising liquid over the top. Serve hot with mashed potatoes.

Ingredients