Tender braised lamb shanks served with a velvety butternut squash puree

This recipe combines succulent lamb shanks braised to perfection with a creamy butternut squash puree, creating a dish that is both comforting and elegant. The rich flavors of the lamb pair beautifully with the sweet and nutty notes of the squash puree, making it a truly unforgettable meal.

Ingredients

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 butternut squash, peeled and cubed
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh herbs for garnish

Directions

1. Preheat the oven to 350°F.
2. Season the lamb shanks with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat.
4. Brown the lamb shanks on all sides, then remove from the pot and set aside.
5. Add the diced onion and minced garlic to the pot and sauté until softened.
6. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
7. Return the lamb shanks to the pot and add beef broth. Bring to a simmer.
8. Cover the pot and transfer to the oven. Braise for 1.5-2 hours, or until the lamb is tender.
9. While the lamb is braising, steam the butternut squash until soft.
10. Puree the squash in a blender with heavy cream until smooth. Season with salt and pepper.
11. Once the lamb is done, remove from the oven and serve over the butternut squash puree.
12. Garnish with fresh herbs and enjoy!

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