Simple Cuisine Menu Braised Lamb Shanks with Butternut Squash Puree :: You Have To Try

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Braised Lamb Shanks with Butternut Squash Puree

"A new butcher moved into city and it figures we are transferring! Glad we were able to strive their American lamb shanks. This was an amazing dinner and we shared this recipe with our pals Mike and D! If you're in Connecticut be sure to test out the Lucky Goat!"

Ingredients :

• 1/four cup melted butter, divided
• 2 tablespoons olive oil
• four lamb shanks
• sea salt, divided
• 1 half of teaspoons freshly floor black pepper
• 1 huge onion, chopped
• 3 carrots, chopped
• 2 stalks celery, chopped
• 6 cloves garlic, minced
• 1 tablespoon dried thyme, divided
• 1 1/2 teaspoons dried rosemary, divided
• 1 teaspoon dried basil
• three cups chook broth, or greater as wished
• 1 cup purple wine, or extra as wished
• 1 (2 1/2 pound) butternut squash, peeled and chopped

Instructions :

Prep : 25M	Cook : 4M	Ready in : 6H54M

• Preheat oven to 275 tiers F (135 levels C).
• Heat 2 tablespoons butter and olive oil in a huge oven-secure pan over medium-excessive warmness. Season lamb shanks with half of teaspoon salt and half teaspoon pepper. Cook till browned, about 2 mins in keeping with facet.
• Stir onion, carrots, and celery into the pan. Add half teaspoon salt, half teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in hen broth and wine; convey to a boil. Remove from warmness and cowl.
• Place blanketed pan inside the preheated oven; bake till lamb shanks are smooth, approximately 6 hours. Check level of liquid every 2 hours, including more fowl broth or red wine if too much evaporates.
• Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until soft, 15 to 20 mins. Drain and return to the pot.
• Stir 2 tablespoons butter, 1 teaspoon salt, half of teaspoon pepper, 1 teaspoon thyme, half teaspoon rosemary. Mash with a fork till easy. Reheat over medium warmness before serving with lamb shanks.

Notes :

• Substitute red meat broth for the fowl broth, or use a aggregate.

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