Lamb Shanks with Butternut Squash

For those of you snow-bound, this is a rich and hearty dish, perfect for a cold winter day. For me it conjures up images of ski lodges and cabernet, it’s so warm and comforting. Flavorful lamb shanks are first browned and then braised in red wine, stock, and aromatics. Then they are combined with white beans and roasted butternut squash.

Lamb Shanks with Butternut Squash Recipe

Ingredients

• 4 Tbsp olive oil
• 4 Lamb shanks (1 lb each)
• Salt and freshly ground pepper
• Cloves separated from an entire head of garlic, unpeeled
• 6 celery ribs, coarsely chopped
• 4 carrots, coarsely chopped
• 1 large onion, coarsely chopped
• 1/2 cup tomato paste
• 3 cups dry red wine
• 6 cups chicken stock (use gluten-free stock for gluten-free version)
• Two 1x3-inch strips of orange zest
• 3 lbs butternut squash, peeled and cut into 1 inch cubes
• 1 1/3 cup cooked cannellini beans (about 1 15 ounce can, drained)

Gremolata:

• 4 Tbsp chopped parsley
• 4 cloves of garlic, peeled and minced
• 4 teaspoons finely grated lemon zest

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