Butternut-Lamb Provencale

By • October 24, 2010 • 0 Comments

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Author Notes: just an interesting twist on comfort lamb shankscookingcontestjunkie

Serves 6

  • 6 lamb shanks
  • 6 cloves garlic,sliced
  • 2 tablespoons olive oil
  • 2 onions,diced
  • 2 cups diced tomatoes
  • 2 teaspoons kosher salt
  • 1 bay leaf
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/2 cup dry red wine or stock(vegetable,beef or chicken)
  • 1 butternut squash,peeled,seeded,cut in 2-inch chunks
  • 2 tablespoons chopped fresh parsley
  1. Insert garlic slices in lamb shanks.Brown meat in oil in dutch oven.Add onions and cook until soft.Pour off excess fat and add tomatoes,seasonings and liquid.Bake in 350 degree oven,uncovered,2 hours.Add squash last 45 minutes.Adjust seasonings,top with fresh parsley.Great over pasta.
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Tags: savory

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