Careme

Ingredients

• Simple Truth® Natural Lamb Shank 2 lamb shanks (about 2 lb total) $4.99 sale (was $8.99)
• Organic Butternut Squash 1 medium (about 1.5–2 lb), peeled, seeded, 1-inch cubes $1.99/lb
• Organic Jumbo Yellow Onion 1 medium, diced $1.49/lb
• Organic Carrots (bunch) 2 carrots, diced $2.50
• Organic Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Tomato paste 2 tbsp
• Canned crushed tomatoes 1 cup (or 1/2 of a 14–15 oz can)
• Red wine (optional) 1/2 cup (or use extra broth)
• Chicken or beef broth 1 1/2 cups
• Fresh rosemary or thyme (optional) 1–2 sprigs (or 1/2 tsp dried)
• Bay leaf (optional) 1
• Olive oil 3 tbsp, divided
• Salt and black pepper to taste
• Smoked paprika (optional) 1/2 tsp
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Pat lamb shanks dry; season all over with salt and pepper.
2. Oven prep: Heat oven to 425°F. Toss butternut squash with 1 1/2 tbsp olive oil, salt, pepper, and optional smoked paprika. Spread on a sheet pan.
3. Roast squash: Roast 20–30 minutes, tossing once, until browned and tender. Keep warm.
4. Sear lamb (stove): In a Dutch oven or deep skillet with lid, heat 1 1/2 tbsp olive oil over medium-high. Brown lamb shanks on all sides, 6–8 minutes total. Remove to a plate.
5. Build the braise: Lower heat to medium. Add onion and carrot; cook 5–7 minutes until softened. Stir in garlic 30 seconds. Stir in tomato paste and cook 1 minute.
6. Deglaze: Add red wine (if using) and scrape up browned bits; simmer 2 minutes.
7. Simmer: Add crushed tomatoes and broth. Add rosemary/thyme and bay leaf if using. Return lamb shanks to the pot (liquid should come about halfway up the shanks; add a splash more broth if needed).
8. Braise (stove): Cover and simmer gently 35–45 minutes, turning shanks once, until very tender (time depends on size).
9. Finish sauce: Remove shanks. Simmer sauce uncovered 3–5 minutes to thicken; season with salt/pepper and optional red pepper flakes.
10. Serve: Spoon sauce over lamb shanks and plate with roasted butternut squash.