Ingredients
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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
Directions
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Preheat oven to 275 degrees F (135 degrees C).
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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.
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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.
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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.
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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.
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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.
Cook's Note:
Substitute beef broth for the chicken broth, or use a combination.
Nutrition Facts (per serving)
| 620 | Calories |
| 31g | Fat |
| 48g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 620 | |
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 13g | 65% |
| Cholesterol 124mg | 41% |
| Sodium 2177mg | 95% |
| Total Carbohydrate 48g | 17% |
| Dietary Fiber 9g | 33% |
| Total Sugars 12g | |
| Protein 32g | 64% |
| Vitamin C 69mg | 76% |
| Calcium 233mg | 18% |
| Iron 22mg | 123% |
| Potassium 1746mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
