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Lamb Shanks with Butternut Squash
Lamb Shanks with Butternut Squash
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Succulent lamb shank stew with butternut squash, topped with zesty parsley, garlic, and lemon gremolata.
Ingredients:
  • 4 tablespoons extra virgin olive oil
  • 4 Lamb shanks (1 pound each)
  • Salt and freshly ground pepper
  • Cloves separated from an entire head of garlic, unpeeled
  • 6 celery ribs, coarsely chopped
  • 4 carrots, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1/2 cup tomato paste
  • 3 cups dry red wine
  • 6 cups chicken stock (use gluten-free stock for gluten-free version)
  • Two 1x3-inch strips of orange zest
  • 3 pounds butternut squash, peeled and cut into 1 inch cubes
  • 1 1/3 cup cooked cannellini beans (about 1 15 ounce can, drained)
  • Gremolata:
  • 4 tablespoons chopped parsley
  • 4 cloves of garlic, peeled and minced
  • 4 teaspoons finely grated lemon zest
Instructions:
  • In a large Dutch oven pot, heat 2 Tbsp of olive oil. Season lamb shanks with salt and pepper, then sear in the pot until browned on all sides, for about 8 minutes. Place shanks on a plate.
  • Preheat the oven to 350°F and position two racks inside, one for the Dutch oven pot and another for the baking sheet holding the squash.
  • To enhance the flavors, combine unpeeled garlic cloves, celery, carrots, and onion in the pot. Sauté over moderate heat until golden brown, stirring occasionally for about 8 minutes. Stir in tomato paste and cook until glossy for around 2 minutes. Pour in the wine and boil over high heat until the liquid becomes very syrupy, approximately 15 minutes.
  • Return shanks to pot with stock and orange zest. Simmer until lamb is tender: Braise in oven covered for 2-3 hours, turning occasionally.
  • Roast butternut squash: Toss squash with 2 Tbsp olive oil, salt, and pepper on a large baking sheet. Bake in the oven for about an hour until tender, alongside the lamb.
  • Prepare the gremolata by combining minced garlic, parsley, and lemon zest in a small bowl. Set it aside.
  • After baking, carefully lift the shanks onto a plate. Strain the sauce using a coarse strainer, pressing firmly on the vegetables. Discard the vegetables and skim off any excess fat from the sauce.
  • In a pot, warm the sauce, season with salt and pepper, then bring to a boil. Add lamb shanks and squash, simmer briefly. Mix in cannellini beans, cover, and let flavors blend off the heat. Serve vegetables and sauce in bowls, placing lamb shanks on top. Garnish with gremolata and enjoy! Recipe inspired by Mel's Bar and Grill in Denver, featured in Food and Wine Magazine's 1999 Annual Cookbook.

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