Braised Lamb Shanks with Butternut Squash Puree

Name: Braised Lamb Shanks with Butternut Squash Puree
Total time: 414
Yield: 4
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

Recipe by Cindy Anschutz Barbieri from allrecipes.com

Dinner 7 Hr. 54 Mins.

Ingredients

4 servings

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¼ cup melted butter, divided
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2 tablespoons olive oil
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4 lamb shanks
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sea salt, divided
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1 ½ teaspoons freshly ground black pepper
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1 large onion, chopped
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3 carrots, chopped
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2 stalks celery, chopped

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6 cloves garlic, minced
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1 tablespoon dried thyme, divided
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1 ½ 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
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1 (2 1/2 pound) butternut squash, peeled and chopped

Instructions

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.