Braised Lamb Shanks with Butternut Squash Puree Recipe

Preheat oven to 275 degrees F (135 degrees C).

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.

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.

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.

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.

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.