Lamb Shanks With Butternut Squash Recipe

Description

A tasty lamb recipe. If you want, you can leave out the beans and serve over mashed potatoes.

Ingredients

• Olive Oil
• Lamb Shanks
• Salt & Freshly Ground Black Pepper
• Garlic Cloves
• Celery Ribs
• Carrots
• Onion
• Chopped Tomatoes
• Dry Red Wine
• Chicken Stock
• Orange Zest
• Butternut Squash
• Parsley
• Lemon Zest
• Cannellini Beans

Instructions

1. Heat half the olive oil in a large pot or stove-top safe casserole dish
2. Season the lamb shanks with salt and pepper, add them to the casserole and brown well
3. Transfer the shanks to a plate
4. Preheat the oven to 350f and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash
5. Add the unpeeled garlic cloves, celery, carrots and onion to the casserole
6. Cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes
7. Add the tomatoes and cook, stirring, for about 2 minutes
8. Add the wine and boil over high heat until the liquid is very syrupy, about 10 minutes
9. Return the shanks to the casserole and add the stock and orange zest
10. Bring to a simmer
11. Cover the casserole and braise the shanks in the oven for 2-3 hours until the meat is very tender
12. Turn the shanks from time to time as they cook
13. Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 tbsp of olive oil
14. Season with salt and pepper and bake in the oven for about an hour, or until tender
15. In a small bowl, mix the minced garlic with the parsley and lemon zest
16. Set aside
17. Remove the shanks from the oven and transfer to a plate
18. Pass the sauce through a coarse strainer, pressing hard on the vegetables
19. Discard the vegetable pulp
20. Skim the fat from the surface of the sauce
21. Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat until the sauce thickens as much as you like
22. I boil it for at least 10 minutes
23. Add the lamb shanks and squash
24. Simmer just until warmed through
25. Add the cannellini beans if using, cover and remove from heat
26. Let stand for a few minutes to allow for the flavors to blend
27. Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top
28. Garnish with the gremolata and serve