Ina Garten Lamb Shank Recipe

This Ina Garten Lamb Shank recipe is rich and tender, which includes red wine and crushed tomatoes. It’s a restaurant-quality dish, ready in about 3 hours and 30 minutes.

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Ina Garten Lamb Shank Ingredients

• 4 lamb shanks (about 1 pound each)
• 2 teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour (for dredging)
• 3 tablespoons olive oil
• 2 large yellow onions, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef or chicken stock
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

How To Make Ina Garten Lamb Shanks

1. Season and dredge the lamb: Pat lamb shanks dry and season with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Brown the shanks: Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides for about 4–5 minutes per side. Remove and set aside.
3. Sauté the vegetables: Add onions, carrots, and celery. Cook 7–10 minutes until softened and golden. Stir in garlic and cook 1 more minute.
4. Deglaze with wine: Pour in red wine, scraping up browned bits. Simmer 2–3 minutes to reduce by half.
5. Add the sauce ingredients: Stir in crushed tomatoes, stock, tomato paste, rosemary, thyme, bay leaves, and more salt and pepper if needed.
6. Braise the lamb: Return lamb shanks to the pot. Cover and place in a preheated 325°F (165°C) oven. Braise for 2½ to 3 hours, turning halfway through, until tender.
7. Serve: Remove herb sprigs and bay leaves. Serve lamb over mashed potatoes, polenta, or rice with sauce spooned over.

Recipe Tips

• What wine should I use?
  Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir.
• Can I make this in advance?
  Yes, braised lamb shanks reheat beautifully and taste even better the next day.
• How do I know when the lamb is done?
  The meat should be fork-tender and easily come off the bone.
• Can I use a slow cooker?
  Yes, after searing and deglazing, transfer everything to a slow cooker and cook on low for 8–9 hours.

What To Serve With Lamb Shanks

This dish pairs perfectly with:

• Creamy mashed potatoes
• Parmesan polenta
• Buttered egg noodles
• Roasted root vegetables
• Crusty bread to soak up the sauce

How To Store Lamb Shanks

Refrigerate: Store in an airtight container for up to 3–4 days.

Freeze: Freeze cooled lamb and sauce in a sealed container for up to 2 months. Thaw in the fridge before reheating.

Lamb Shank Nutrition Facts

• Calories: 520
• Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 140mg
• Sodium: 850mg
• Carbohydrates: 14g
• Sugar: 6g
• Protein: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use beef shanks instead of lamb?
Yes, but beef has a stronger flavor and may need slightly longer cooking.

What can I substitute for wine?
Use more stock plus a tablespoon of balsamic vinegar for depth.

Is it better to cook lamb shanks covered or uncovered?
Always covered—this keeps them moist and allows them to braise properly.

Can I thicken the sauce more?
Yes, simmer uncovered on the stovetop after braising to reduce the sauce.

Try More Recipes:

• Ina Garten Tuscan Lemon Chicken Recipe
• Ina Garten Baked Cod With Ritz Crackers Recipe
• Ina Garten Scallops Provençal Recipe