Fennel and Lemon Braised Lamb Shanks with Butternut Squash Puree

braised lamb shanks with butternut squash puree

A meal that will comfort you on the coldest of winter nights 

Lamb shanks are rich, flavouful cuts of meat that are high in protein (over 20g per serving) and rich in vitamin B12, zinc and phosphorous. Lamb also contains all the essential amino acids which are required in our everyday diet to prevent muscle breakdown. Lamb shanks contain fat. Yes, fat. Contrary to what a lot of information out there leads you to believe, the right type and amount of  fat is good. Some fat in the diet is necessary. Saturated fat is required for calcium to be effectively incorporated into bone, saturated fat lowers lipoprotein levels (high lipoprotein levels are associated with cardiovascular disease), saturated fat also allows important vitamins and minerals to be absorbed by the body. Check out The Weston A. Price Foundation to read more about the benefits of saturated fat in the diet.

Shank Ingredients (serves 2)

  • 2 lamb shanks
  • Approx. 1 tbsp flour for dusting (I used Bob’s Red Mill all purpose GF Flour)
  • Salt and cracked pepper
  • 1 fennel bulb, sliced
  • 6 garlic cloves, left whole partially smashed
  • 1/2 large onion, diced
  • Approx 1/2 gallon good quality vegetable stock
  • 6 juniper berries
  • 2 bay leaves
  • Juice and rind of 1 lemon, peeled into large chunks
  • Extra virgin olive oil

Butternut Puree Ingredients

  • 1/2 butternut squash, peeled, cubed and roasted on baking paper until soft
  • Extra virgin olive oil
  • Vegetable stock
  • Cracked pepper

Garnish (optional)

  • Toasted pine nus 
  • Crumbled Bulgarian Feta cheese


Preheat the oven to 300F. Lightly dust the lamb in flour, salt and cracked pepper. In a large dutch oven over medium heat add a little olive oil and brown the shanks on all sides. Remove and set aside. Add the onion, garlic and fennel cook until lightly browning and just beginning to soften, stirring continuously. Place the lamb back in the pot with the onions and fennel. Add in the juniper berries, bay leaves, lemon juice and peel and pour in enough vegetable stock to submerge about 3/4 of the meat. Place the lid on and transfer to oven to cook for approximately 3 hours. Ensure to check the meat about every 40 minutes to ensure there is enough liquid; if it has reduced too much pour in some extra stock. You may want to trun the shanks once during the cooking cycle. (I don’t always do this). The shanks are done when the meat is so tender it’s just about falling off the bones..

To prepare the puree, add the cooked butternut squash to a blender with a splash of extra virgin olive oil, cracked pepper and vegetable stock. Pulse in the blender and add a little extra stock as required to get a rich, smooth pureed consistency.

Scoop some of the puree onto a shallow bowl, top with a shank and spoonful of the juices from the pot. Garnish with a spinkling of toasted pine nuts and feta if desired. So delicious!


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