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.