Oven-Braised Lamb Shanks with Roasted Butternut Squash & Garlicky Kale
A seriously special weeknight dinner that tastes like a holiday: juicy lamb shanks braised until spoon-tender, with sweet, wintery butternut squash and garlicky kale on the side. Big flavor, minimal hands-on time.
Back to full listIngredients
- Simple Truth® Natural Lamb Shank 2 lamb shanks (about 2 lb total) $4.99 sale (reg $8.99)
- Organic Butternut Squash 1 lb, peeled and cut into 1-inch cubes $1.99/lb
- Organic Kale 6–8 oz (about half a bunch) $2.79
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
- Organic Ginger Root 1 tsp grated (optional but great) $3.99/lb
- Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1 small onion, sliced $3.99
- Pantry: olive oil 2–3 tbsp
- Pantry: tomato paste 1 tbsp
- Pantry: broth (beef or chicken) 1 1/2 cups
- Pantry: red wine (or more broth) 1/2 cup (optional)
- Pantry: dried rosemary or thyme 1 tsp
- Pantry: salt & black pepper to taste
- Pantry: lemon (optional) 1/2 lemon, for finishing kale
Instructions
- Prep: Pat lamb shanks dry; season generously with salt and pepper. Peel/cube squash. Strip kale leaves from stems and roughly chop. Mince garlic.
- Sear (stove): Heat 1–2 tbsp olive oil in a Dutch oven over medium-high. Brown lamb shanks well on all sides, 6–8 minutes total. Transfer to a plate.
- Build the braise (stove): Lower heat to medium. Add onion and a pinch of salt; sauté 3 minutes. Stir in garlic (and ginger if using) for 30 seconds. Add tomato paste; cook 1 minute to caramelize.
- Deglaze: Pour in wine (or a splash of broth) and scrape up browned bits. Add broth and dried rosemary/thyme. Return shanks to the pot (liquid should come about halfway up the shanks; add a bit more broth/water if needed).
- Braise (oven): Cover and bake at 325°F until very tender, 40–55 minutes (timing depends on shank size).
- Roast squash (oven, alongside): Toss squash with 1 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast at 425°F for 20–25 minutes, flipping once, until browned and soft. (If your oven is already at 325°F for the lamb, roast squash at 375°F for ~30 minutes.)
- Finish kale (stove): In a skillet, warm 1 tbsp olive oil. Add kale with a pinch of salt and 2–3 tbsp water; cover and steam-sauté 3–5 minutes. Uncover, cook off water, then add a little minced garlic if you like and a squeeze of lemon.
- Serve: Plate roasted squash and kale; top with lamb shank and spoon over some braising juices. Taste and adjust salt/pepper.
Health notes: ~850–950 calories per serving. High protein and iron; moderate-high saturated fat. Add extra kale to bump fiber and micronutrients; keep salt moderate.
Drink pairing: Wine: Syrah/Shiraz (peppery, dark-fruit) or a Rioja Crianza. Beer: brown ale.