Red Wine Braised American Lamb Shanks with Butternut Squash

Prep Time

20 min

Cook Time

2 hrs

Total Time

2 hrs 20 min



Red Wine Braised American Lamb Shanks with Butternut Squash in serving dish


  • 4 to 5 American Lamb shanks, about 3 pounds
  • Kosher salt and freshly ground black pepper, as needed
  • 3 tablespoons extra-virgin olive oil
  • 3 carrots, peeled, chopped
  • 2 stalks celery, chopped
  • 2 medium yellow onions, sliced
  • 1 medium butternut squash, peeled, seeded, diced into 1-inch cubes
  • 1 cup red wine
  • 3 cups beef stock
  • 2 sprigs thyme
  • 1 cinnamon stick
  • 1 bay leaf


Season American lamb shanks all over with salt and pepper. 

Heat a large Dutch oven over medium heat; add oil and heat through. Add lamb shanks; brown on all sides, about 4 minutes per side. Remove to a plate and set aside. 

Return the Dutch oven to heat; add carrots, celery, onion, and squash; sauté until onions are soft, about 5 minutes. 

Add wine; bring to a boil. Add stock, thyme, cinnamon stick, and bay leaf. Return lamb shanks to the pot; bring mixture to a simmer. Cover tightly; transfer to the oven. Braise shanks at 325°F, turning once, until fork tender, about 2 hours. Discard thyme, cinnamon and bay leaf. 

Divide lamb shanks between serving bowls; ladle vegetables and braising liquid over the top. Serve hot with mashed potatoes.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Red Wine Braised American Lamb Shanks with Butternut Squash in a dutch oven
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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