Search Recipes

Braised Lamb Shanks


  • 1 lb. diced bacon
  • 6 lamb shanks (1 lb. each)
  • 2 Tbsp. canola oil
  • 2 lb. peeled seeded diced butternut squash
  • 2 lb. peeled seeded dice acorn squash
  • 1 lb. diced salami
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 2 cups dry red wine
  • 4 cups chicken stock
  • 2 sprigs fresh thyme


  • 1. Preheat convection oven to 300°F.
  • 2. Cook bacon in large braising pan on medium heat until brown and crisp. Remove bacon from pan and drain on paper towels. Set aside. Reserve drippings in pan.
  • 3. Add lamb shanks to drippings and cook until evenly browned. Remove shanks from pan.
  • 4. Stir in oil. Add squash, salami, onions and carrots. Cook 5 minutes or until caramelized.
  • 5. Deglaze pan with wine; simmer 2 minutes. Add stock and thyme. Return lamb shanks and bacon to pan. Bring to a boil. Remove from heat. Cover pan with foil.
  • 6. Bake 3 to 3-1/4 hours or until meat begins to fall off bone.
  • 7. Plate 1 lamb shank per serving. Top with some of braising liquid.
  • Nutritional information per serving: Calories 1735; Total Fat 96g; Saturated Fat 35g; Trans Fat 0;
  • Cholesterol 616mg; Sodium 2270mg; Total Carbohydrate 45g; Dietary Fiber 7g; Total Sugars 8g; Protein 154g