Careme

Ingredients

• Simple Truth® Natural Lamb Shank 1 lb (1 large or 2 small shanks) $4.99 sale (was $8.99), 1 lb
• Organic Butternut Squash ~1 lb, peeled and 1-inch cubes $1.99/lb
• Organic Carrots Bunch 2 medium carrots, cut into 1-inch pieces $2.50
• Organic Jumbo Yellow Onion 1 small, diced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, chopped (or 1 cup canned/crushed if you have) $2.99 (16 oz)
• Olive oil 2–3 tbsp
• Red wine or beef broth 1 cup (wine preferred; broth works)
• Water 1 cup
• Dried thyme or rosemary 1 tsp
• Bay leaf (optional) 1
• Salt & black pepper to taste
• Lemon (optional) 1/2 lemon for finishing

Instructions

1. Prep: Heat oven to 425°F. Pat lamb dry; season generously with salt and pepper. Peel/cube squash; cut carrots; dice onion; mince garlic; chop tomatoes.
2. Roast the veg: Toss squash and carrots with 1–2 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast 25–35 minutes, tossing once, until browned and tender.
3. Brown the lamb (stove): In a medium Dutch oven or deep skillet with a lid, heat 1 tbsp olive oil over medium-high. Sear lamb shank(s) 3–4 minutes per side until well browned; remove to a plate.
4. Build the braise: Lower heat to medium. Add onion; cook 3–5 minutes. Add garlic; cook 30 seconds. Add chopped tomatoes; cook 2 minutes. Stir in thyme/rosemary and bay leaf.
5. Braise: Add wine (or broth) and scrape up browned bits. Add 1 cup water. Return lamb and any juices; liquid should come about 1/2–2/3 up the shank (add a splash more water if needed). Bring to a simmer, cover, and cook gently 35–45 minutes, turning once, until very tender.
6. Finish: Uncover and simmer 3–5 minutes to thicken slightly. Taste and adjust salt/pepper; squeeze in a little lemon if you like brightness.
7. Serve: Plate roasted squash/carrots and spoon lamb plus sauce over the top.