Braised Lamb Shanks with Spiced Butternut Squash

By tulawdog

Ingredients

• 8 ounces shallots, peeled and very thinly sliced
• 4 tablespoons ghee, divided
• 1 tablespoon olive oil
• 2 lamb shanks, about 1 1/2 pounds each
• 1 large carrot, peeled and cut into 1/4″ dice
• 1 medium onion, diced
• 6 ounce can tomato paste
• 1 tablespoon fresh rosemary, finely chopped
• 4 sprigs fresh thyme, tied together with kitchen twine
• 1 cup robust red wine, such as a Spanish rioja
• 2 cups beef stock, preferably homemade
• 1 1/2 teaspoons kosher sea salt
• 3/4 teaspoon freshly ground black pepper
• 1 butternut squash, about 2 pounds, halved and seeded
• 1 teaspoon kosher sea salt
• 2 tablespoons ghee
• 1 teaspoon curry powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon cayenne pepper, or to taste

Preparation

Step 1

Preheat the oven to 375 F.
Heat 2 tablespoons of the ghee in a large saute pan over medium heat. Cook the shallots, stirring frequently, until they are soft and caramelized, about 20 minutes. Remove from the heat and set aside.
In a 6- or 8-quart pressure cooker, heat the remaining 2 tablespoons of ghee and the olive oil over medium-high heat. Brown the lamb shanks for 2 to 3 minutes per side; Remove to a plate and set aside.
Reduce the heat to medium and cook the carrot and onion, stirring frequently, until the onion is soft, about 5 minutes. Stir in the tomato paste, wine, beef stock, salt and pepper; add the rosemary and thyme and return the lamb shanks and shallots to the pot.
Lock the lid of the pressure cooker in place and increase the heat until the cooker reaches full pressure (15 psi). Reduce the heat to medium, and cook for 35 minutes. Remove from the heat and allow the pressure to decrease naturally.
While the lamb is braising, fill the bottom of a baking dish large enough to hold the squash halves with about an inch of water. Place the squash, cut sides down, in the dish and roast for 30 minutes, or until tender enough to be pierced with a fork.
Scrape the flesh of the squash into the bowl of a a food processor; add the ghee and spices and process until smooth. Transfer to a large bowl, and cover and keep warm until the lamb is ready, if necessary.
Carefully unlock and remove the lid of the pressure cooker and remove the lamb shanks. Using a fork, shred the meat away from the bones and discard the bones. Remove the thyme sprigs from the liquid in the pan and ladle enough of the sauce over the lamb to moisten it.
Divide the squash between 6 dinner plates and spoon the lamb, with any extra sauce if desired, over the top and serve.
If you prefer, you can braise the lamb in a Dutch oven on low heat for 2 to 2 1/2 hours.