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Braised Lamb Shank with Roasted Kabocha Squash – Halter Ranch Vineyard

November 10, 2020

Braised Lamb Shank with Roasted Kabocha Squash – Halter Ranch Vineyard

By Gracie Nino, the Marketing Manager at Halter Ranch Vineyard

Wine Pairing: Halter Ranch Syrah

This recipe is inspired by the autumn season and the characteristics of the wine it pairs with. Rich, full-bodied, aromatic, and structured – these nuances surround the braised lamb, autumn vegetables, and sauces that accompany this food and wine pairing.


Lamb 3 lamb shanks

3 Tbsp olive oil

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 bay leaves

2 garlic cloves, chopped

1 lb. chopped tomatoes, skin removed

1 cup red wine

3 cups chicken stock or water

Salt & pepper Roasted

Kabocha Squash

1 lb. kabocha squash, stems and seeds removed, cut into 1” thick wedges 4 Tbsp olive oil

Salt & pepper

⅓ cup vegetable or chicken stock

1 cup Tuscan Kale, stems removed and sliced

2 garlic cloves, sliced

3 Tbsp butter

1 cup white wine

3 sage leaves

¼ cup Pecorino Romano, grated 1.

Heat the oil in a heavy casserole dish. Season the shanks liberally with salt and pepper on all sides and add to the pan. 2. Add the onion, carrots, celery, garlic, bay leaves, and sweat on medium-low heat until the onions are translucent; about 10 minutes. 3. Add the red wine and scrape the bottom of the pot with a wooden spoon. Reduce the wine and add the tomatoes and stock. Bring to a boil and reduce to a simmer. 4. Continue to simmer or cover and place in a 350° oven and allow to braise for 2 hours or until fork-tender. Allow the shanks to rest in the braising liquid. Reserve. 5. Preheat the oven to 450°. Brush the squash slices with olive oil and season with salt and pepper. Arrange the squash on a baking sheet and roast until tender, about 20 to 25 minutes. 6. As that bakes, heat a sauté pan on high. Add the butter with a tablespoon of olive oil and add the garlic and sage. Sauté briefly and immediately add the kale and deglaze with the wine. 7. Reduce the wine and add the stock and allow to come to a boil. Reduce the stock until it reduces by 50 percent. Turn off the heat. 8. Season with salt and pepper. Serve the braised lamb shanks over the roasted squash and kale.