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Lamb Shanks with Butternut Squash
- 6 Tbsp olive oil
- 4 Lamb shanks (1 lb each)
- Salt and freshly ground pepper
- Cloves separated from an entire head of garlic, unpeeled
- 6 celery ribs, coarsely chopped
- 4 carrots, coarsely chopped
- 1 large onion, coarsely chopped
- 1/2 cup tomato paste
- 3 cups dry red wine
- 6 cups chicken stock (use gluten-free stock for gluten-free version)
- Two 1x3-inch strips of orange zest
- 3 lbs butternut squash, peeled and cut into 1 inch cubes
- 4 Tbsp chopped parsley
- 4 cloves of garlic, peeled and minced
- 4 teaspoons finely grated lemon zest
- 1 1/3 cups cooked cannellini beans
Directions:View on Simply Recipes
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