Lamb Shanks With Butternut Squash Recipe

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 2
• 3 tablespoons olive oil
• 2 (1 lb) lamb shanks
• salt & freshly ground black pepper
• 8 garlic cloves (6 unpeeled, 2 minced)
• 3 celery ribs, coarsely chopped
• 2 carrots, coarsely chopped
• 1 onion, coarsely chopped
• 1 (400 g) can chopped tomatoes
• 1 cup dry red
• 3 cups chicken stock
• 1 slice orange zest (optional)
• 500 -600 g butternut squash, peeled and cubed (about 1/2 squash)
• 2 tablespoons chopped parsley
• 2 teaspoons finely grated lemon zest
• 3/4 cup cooked cannellini beans (optional)

Recipe

• 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. transfer the shanks to a plate.
• 3 preheat the oven to 350°f and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash.
• 4 add the unpeeled garlic cloves, celery, carrots and onion to the casserole. cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes.
• 5 add the tomatoes and cook, stirring, for about 2 minutes. add the and boil over high heat until the liquid is very syrupy, about 10 minutes.
• 6 return the shanks to the casserole and add the stock and orange zest. bring to a simmer.
• 7 cover the casserole and braise the shanks in the oven for 2-3 hours until the meat is very tender. turn the shanks from time to time as they cook.
• 8 meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 tbsp of olive oil.
• 9 season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.
• 10 in a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). set aside.
• 11 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.
• 12 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. i boil it for at least 10 minutes.
• 13 add the lamb shanks and squash; simmer just until warmed through. add the cannellini beans if using, cover and remove from heat.
• 14 let stand for a few minutes to allow for the flavors to blend.
• 15 spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top.
• 16 garnish with the gremolata and serve.