Lamb Shanks with Butternut Squash

Name: Lamb Shanks with Butternut Squash
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps extra virgin olive oil; 2 kilograms Lamb shanks each); 1 serving Salt and freshly ground pepper; 1 Clove separated from an entire head of garlic, unpeeled; 6 ribs celery ribs, coarsely chopped; 4 carrots, coarsely chopped; 1 large onion, coarsely chopped; 118 milliliters tomato paste; 710 milliliters dry red wine; 1 liters chicken stock (use gluten-free stock for gluten-free version); 6 inches 1x of orange zest; 1 kilograms butternut squash, peeled and cut into 1 inch cubes; 79 milliliters cooked cannellini beans (about 1 15 ounce can, drained); 4 Tbsps chopped parsley; 4 cloves garlic, peeled and minced; 4 teaspoons finely grated lemon zest

Lamb Shanks with Butternut Squash could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4. This main course has 878 calories, 56g of protein, and 25g of fat per serving. Head to the store and pick up extra virgin olive oil, onion, celery, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. If you like this recipe, you might also like recipes such as Lamb Shanks with White Beans and Squash, Lamb and Butternut Squash Stew, and Spicy Lamb Stew with Butternut Squash.

Instructions

Brown the shanks on all sides:

Heat 2 Tbsp of olive oil in a large thick-bottomed Dutch oven pot. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary, about 8 minutes.

Ingredients you will need

Salt And Pepper

Lamb Shanks

Olive Oil

Equipment you will use

Dutch Oven

Transfer the shanks to a plate.

Preheat the oven to 350°F and arrange two racks in the oven, one to hold the Dutch oven pot and one to hold a baking sheet with the squash.

Ingredients you will need

Squash

Equipment you will use

Baking Sheet

Dutch Oven

Oven

Sauté celery, carrots, onion, unpeeled garlic, add tomato paste, add wine:

Ingredients you will need

Tomato Paste

Carrot

Celery

Garlic

Onion

Wine

Add the unpeeled garlic cloves, celery, carrots and onion to the pot. Cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.

Ingredients you will need

Whole Garlic Cloves

Carrot

Celery

Onion

Equipment you will use

Pot

Add the tomato paste and cook, stirring, until glossy, about 2 minutes.

Ingredients you will need

Tomato Paste

Add the wine; boil over high heat until the liquid is very syrupy, about 15 minutes.

Ingredients you will need

Wine

Add shanks, stock, simmer until lamb is tender: Return the shanks to the pot and add the stock and orange zest. Bring to a simmer. Cover the pot and braise the shanks in the oven for about 2 to 3 hours, until the meat is very tender. Turn the shanks from time to time as they cook.

Ingredients you will need

Orange Zest

Stock

Lamb

Meat

Equipment you will use

Oven

Pot

Roast butternut squash: While the shanks are cooking, roast the butternut squash. On a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil.

Ingredients you will need

Squash

Olive Oil

Equipment you will use

Baking Sheet

Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.

Ingredients you will need

Salt And Pepper

Lamb

Equipment you will use

Oven

Make the gremolata: In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.

Ingredients you will need

Minced Garlic

Lemon Zest

Parsley

Equipment you will use

Bowl

Remove shanks from pot, strain vegetables from sauce:

Ingredients you will need

Vegetable

Sauce

Equipment you will use

Pot

Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.

Ingredients you will need

Vegetable

Sauce

Equipment you will use

Sieve

Oven

Combine sauce, shanks, squash, and beans: Return the sauce to the pot, season with salt and pepper and bring to a boil over moderately high heat.

Ingredients you will need

Salt And Pepper

Squash

Beans

Sauce

Equipment you will use

Pot

Add the lamb shanks and squash; simmer just until warmed through.

Ingredients you will need

Lamb Shanks

Squash

Add the cannellini beans, cover and remove from heat.

Ingredients you will need

Cannellini Beans

Let stand for a few minutes to allow for the flavors to blend.

Spoon the vegetables and sauce into large shallow bowls and set the lamb shanks on top.

Ingredients you will need

Lamb Shanks

Vegetable

Sauce

Equipment you will use

Bowl

Garnish with the gremolata and serve.

Equipment

Ingredients

Servings:

4Tbsps

extra virgin olive oil 2kilograms

Lamb shanks each)1serving

Salt and freshly ground pepper 1Clove

separated from an entire head of garlic, unpeeled 6ribs

celery ribs, coarsely chopped 4

carrots, coarsely chopped 1large

onion, coarsely chopped 118milliliters

tomato paste 710milliliters

dry red wine 1liters

chicken stock (use gluten-free stock for gluten-free version)6inches

1x of orange zest 1kilograms

butternut squash, peeled and cut into 1 inch cubes 79milliliters

cooked cannellini beans (about 1 15 ounce can, drained)4Tbsps

chopped parsley 4cloves

garlic, peeled and minced 4teaspoons

finely grated lemon zest

Recommended wine: Cabernet Sauvignon, Malbec, Shiraz

Lamb Shanks can be paired with Cabernet Sauvignon, Malbec, and Shiraz. Red wine with red meat is fairly standard, but these bold reds with smoother tannins complement lamb's delicate flavor. You could try Dunn Napa Valley Cabernet Sauvignon. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 90 dollars per bottle.