Lamb Shanks With Butternut Squash Recipe
- 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 wine
- 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)
- 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 350u0b0F 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.
olive oil, lamb shanks, salt, garlic, celery, carrots, onion, tomatoes, red wine, chicken stock, orange zest, parsley, lemon zest, beans
Taken from www.food.com/recipe/lamb-shanks-with-butternut-squash-recipe-163405 (may not work)