Ingredients

• 0.25 cups melted butter , divided
• 2 tablespoons olive oil
• 4 lambs shanks
• sea salt , divided
• 1.5 teaspoons freshly ground black pepper
• 1 large onion , chopped
• 3 carrots , chopped
• 2 stalks celery , chopped
• 6 cloves garlic , minced
• 1 tablespoon dried thyme , divided
• 1.5 teaspoons dried rosemary , divided
• 1 teaspoon dried basil
• 3 cups chicken broth , or more as needed
• 1 cup red wine , or more as needed
• 1 , 2 1/2 pound

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side.
3. 3 Stir onion, carrots, and celery into the pan. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in chicken broth and wine; bring to a boil. Remove from heat and cover.
4. 4 Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates.
5. 5 Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot.
6. 6 Stir 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/2 teaspoon rosemary. Mash with a fork until smooth. Reheat over medium heat before serving with lamb shanks.

Nutrition per serving