Slow-Braised Lamb Shanks with Butternut Squash and Garlic Gremolata
Indulge yourself in the rich flavors of slow-braised lamb shanks paired with hearty butternut squash, making for a comforting and satisfying meal. This dish is perfect for a cozy dinner or a special occasion. The lamb is seared to perfection and then braised in a luscious sauce made from red wine, tomatoes, and aromatic vegetables. To elevate the dish, a fresh garlic gremolata adds a bright, zesty finish, balancing the robust flavors of the lamb. Enjoy this delightful recipe that highlights autumn produce and a classic combination of flavors, making it an instant favorite for lamb lovers.
2
Servings
400
Calories
16
Ingredients
Ingredients
Olive oil
3 tablespoons (divided)
Lamb shanks
2 (1 lb each)
Salt
to taste
Black pepper
to taste (freshly ground)
Garlic cloves
8 (6 unpeeled, 2 minced)
Celery ribs
3 (coarsely chopped)
Carrots
2 (coarsely chopped)
Onion
1 (coarsely chopped)
Chopped tomatoes
1 (400 g) can
Dry red wine
1 cup
Chicken stock
3 cups
Orange zest
1 slice (optional)
Butternut squash
500 - 600 g (peeled and cubed (about 1/2 squash))
Chopped parsley
2 tablespoons
Lemon zest
2 teaspoons (finely grated)
Cooked cannellini beans
3/4 cup (optional)
Instructions
1
Heat half of the olive oil in a large pot or stove-top safe casserole dish over medium-high heat.
2
Season the lamb shanks generously with salt and freshly ground black pepper. Once the oil is hot, add the shanks to the pot and sear them on all sides until they are well-browned. Remove the shanks and set aside on a plate.
3
Preheat your oven to 350°F (175°C), placing one rack in the center and another above it for the squash.
4
In the same pot, add the unpeeled garlic cloves, coarsely chopped celery, carrots, and onion. Cook for about 5 minutes, stirring occasionally until golden brown and fragrant.
5
Add the canned chopped tomatoes to the pot and stir for another 2 minutes, allowing the flavors to meld.
6
Pour in the dry red wine and bring it to a vigorous boil. Lower the heat and simmer for approximately 10 minutes until the liquid reduces to a syrupy consistency.
7
Return the browned lamb shanks to the pot. Add the chicken stock and a slice of orange zest for a hint of brightness. Bring everything to a gentle simmer.
8
Cover the casserole with a lid and braise the shanks in the preheated oven for 2 to 3 hours, turning the shanks every hour or so, until the meat is tender and falling off the bone.
9
While the lamb braises, prepare the butternut squash. On a large rimmed baking sheet, toss the peeled and cubed squash with the remaining olive oil, seasoning it with salt and pepper. Bake in the oven for about 1 hour, until golden and tender.
10
In a small bowl, prepare the gremolata by mixing the minced garlic with the chopped parsley and finely grated lemon zest. Set aside to allow the flavors to blend.
11
Once the lamb is tender, carefully remove the shanks from the oven and transfer them to a plate. Pass the braising liquid through a coarse strainer into another pot, pressing down firmly on the vegetable pulp to extract as much liquid as possible. Discard the solids and skim any excess fat from the surface.
12
Return the strained sauce to the heat, seasoning it with additional salt and pepper as needed. Bring to a gentle boil, allowing it to reduce and thicken to your liking, typically for about 10 minutes.
13
Add the seared lamb shanks and roasted butternut squash back into the sauce, warming everything through. If desired, incorporate the cooked cannellini beans for extra heartiness.
14
Let the dish rest for a few minutes to let the flavors blend together before serving.
15
To serve, spoon the vegetables and sauce into two large shallow bowls and place the lamb shanks on top. Garnish generously with the prepared gremolata for a fresh contrast and serve hot.
Nutrition Information
16.5g
Fat
40g
Carbs
27.5g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Braised Lamb Shanks with Butternut Squash and Garlic Gremolata?
It is a comforting and hearty meal featuring lamb shanks seared and braised in a red wine and tomato sauce, served with roasted butternut squash and finished with a zesty garlic and parsley garnish.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
How many calories are in one serving of this dish?
Each serving contains approximately 400 calories.
What is the total braising time for the lamb shanks?
The lamb shanks should be braised in the oven for 2 to 3 hours until the meat is tender and falling off the bone.
At what temperature should I preheat the oven?
The oven should be preheated to 350°F (175°C).
What type of wine is recommended for the braising liquid?
A dry red wine is recommended for this recipe to create a rich and luscious sauce.
How do I make the garlic gremolata?
In a small bowl, mix 2 minced garlic cloves with 2 tablespoons of chopped parsley and 2 teaspoons of finely grated lemon zest.
How is the butternut squash prepared?
Peel and cube 500-600g of butternut squash, toss with olive oil, salt, and pepper, and roast in the oven for about 1 hour.
What optional ingredient can be added for extra heartiness?
You can add 3/4 cup of cooked cannellini beans into the sauce at the end of the cooking process.
What is the protein content per serving?
Each serving provides 27.5g of protein.
Why should I sear the lamb shanks before braising?
Searing the lamb shanks on all sides develops a deep flavor and a well-browned exterior that enhances the final dish.
What aromatic vegetables are included in the braise?
The recipe uses 3 celery ribs, 2 carrots, 1 onion, and 6 unpeeled garlic cloves as aromatics.
How do I finish the braising sauce?
Strain the liquid to remove solids, skim off the fat, and boil the sauce for about 10 minutes to reduce and thicken it.
How much olive oil is required?
A total of 3 tablespoons of olive oil is used, divided between the searing and roasting steps.
What is the fat content per serving?
Each serving contains 16.5g of fat.
How many carbohydrates are in each serving?
There are 40g of carbohydrates per serving.
Is there any fruit zest used in the braising liquid?
Yes, a slice of orange zest can be added to the braising liquid for a hint of brightness.
What size should the lamb shanks be?
The recipe calls for 2 lamb shanks, each weighing approximately 1 lb.
How do I prepare the garlic for the braise versus the gremolata?
Use 6 unpeeled garlic cloves for the braising liquid and 2 minced garlic cloves for the gremolata.
What kind of stock is used?
The recipe requires 3 cups of chicken stock.
How much fiber is in this meal?
This dish provides 6g of fiber per serving.
Should I season the lamb before cooking?
Yes, season the shanks generously with salt and freshly ground black pepper before searing.
How often should I turn the lamb shanks while they are in the oven?
It is recommended to turn the shanks every hour or so during the braising process.
What kind of tomatoes are used in the sauce?
The recipe calls for one 400g can of chopped tomatoes.
How long should the wine simmer?
The red wine should simmer for approximately 10 minutes until it reduces to a syrupy consistency.
What is the purpose of the gremolata?
The gremolata adds a fresh, zesty finish that balances the robust and rich flavors of the lamb.
How should the dish be served?
Spoon the vegetables and sauce into shallow bowls, place the lamb shanks on top, and garnish generously with the gremolata.
Is this recipe suitable for autumn?
Yes, it is specifically highlighted as an autumn recipe that features seasonal produce like butternut squash.
Can I use frozen butternut squash?
While fresh is recommended, you can use frozen cubed squash, though roasting times may vary.
Should I rest the dish before serving?
Yes, let the dish rest for a few minutes after combining the ingredients to allow the flavors to blend together.