Recipe Provided By"Cooking with Cocktail Rings"
2 hrs 20 min
- 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
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest