Recipe provided by | COOKING WITH COCKTAIL RINGS
Servings: 4
INGREDIENTS
4 to 5 American lamb shanks, about 3 pounds
Kosher salt, as needed
Freshly ground black pepper, as needed
3 tablespoons extra-virgin olive oil
3 carrots, peeled and chopped
2 stalks celery, chopped
2 medium yellow onions, sliced
1 medium butternut squash, peeled, seeded and diced into 1” cubes
1 cup red wine
3 cups beef stock
1 cinnamon stick
1 bay leaf
2 sprigs thyme
DIRECTIONS
Heat oven to 325ºF. Season the lamb shanks all over with salt and pepper.
Heat a large Dutch oven over medium heat then add the olive oil and heat through. Add the lamb shanks and brown on all sides, about 4 minutes per side. Remove to a plate and set aside.
Return the Dutch oven to heat and add the carrots, celery, onion and squash, sautéing until the onions are soft, about 5 minutes.
Add the wine and bring to a boil. Add the beef stock, cinnamon stick, bay leaf and thyme. Return the lamb shanks to the pot and bring the mixture to a simmer then cover tightly and transfer to the oven. Braise the lamb shanks, turning once, until fork tender, about 2 hours. Discard the cinnamon, bay leaf and thyme sprigs.
Divide the lamb shanks between serving bowls and ladle vegetables and braising liquid over the top. Serve hot with mashed potatoes.
