Lamb Shanks With Butternut Squash Recipe

Recipe by Sackville
READY IN: 3hrs 15mins




  • Heat half the olive oil in a large pot or stove-top safe casserole dish.
  • Season the lamb shanks with salt and pepper, add them to the casserole and brown well. Transfer the shanks to a plate.
  • 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.
  • Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes.
  • Add the tomatoes and cook, stirring, for about 2 minutes. Add the wine and boil over high heat until the liquid is very syrupy, about 10 minutes.
  • Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer.
  • 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.
  • Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil.
  • Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.
  • In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.
  • 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.
  • 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.
  • Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans if using, cover and remove from heat.
  • Let stand for a few minutes to allow for the flavors to blend.
  • Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top.
  • Garnish with the gremolata and serve.