Ina Garten Lamb Shank

This Ina Garten lamb shank recipe is slow-braised in red wine with tomatoes, rosemary, and thyme until the meat is fall-apart tender. It’s a classic, hearty dinner perfect for holidays or special family meals, and takes about 3 hours and 10 mintues from start to finish.

Ina Garten Lamb Shank Ingredients

• 6 lamb shanks
• Kosher salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 large carrots, sliced into 1/4-inch rounds
• 2 onions, chopped
• 10 cloves garlic, minced
• 1 (750ml) bottle dry red wine
• 1 (28 oz) can whole peeled tomatoes with juice
• 1 (10.5 oz) can condensed chicken broth
• 1 (10.5 oz) can beef broth
• 5 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped

How To Make Ina Garten Lamb Shank

1. Season and brown the lamb: Season lamb shanks generously with salt and pepper. Heat olive oil in a large Dutch oven and brown shanks for about 8 minutes. Remove and set aside.
2. Sauté vegetables: In the same pot, sauté onions, carrots, and garlic for 10 minutes until softened.
3. Deglaze and add liquids: Add red wine, tomatoes with juice, chicken broth, beef broth, rosemary, and thyme. Stir to combine.
4. Simmer the lamb: Return lamb shanks to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 2 hours.
5. Uncover and finish cooking: Uncover and simmer for 20 minutes more to allow sauce to reduce slightly.
6. Reduce sauce and serve: Remove shanks and boil sauce for 15 minutes to thicken. Spoon sauce over lamb to serve.

Recipe Tips

• Best wine to use: A dry red wine like Cabernet Sauvignon or Merlot works beautifully.
• How to make ahead: Cook lamb shanks a day in advance; refrigerate and reheat gently before serving.
• Can I use beef shanks instead? Yes, beef shanks work with the same method but may need slightly longer cooking.
• Serving suggestion: Pair with mashed potatoes, polenta, or crusty bread to soak up the sauce.

What To Serve With Lamb Shank

This braised lamb pairs perfectly with hearty sides:

• Creamy mashed potatoes
• Buttered egg noodles or polenta
• Roasted root vegetables
• Green beans with garlic

How To Store Lamb Shank

Refrigerate: Store cooled lamb and sauce in an airtight container for up to 3 days.
Freeze: Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

Lamb Shank Nutrition Facts

• Calories: 481 kcal
• Protein: 40g
• Carbohydrates: 15g
• Fat: 24g
• Fiber: 3g
• Sodium: 980mg

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

FAQs

Can I use lamb shoulder instead of shanks?
Yes, though cooking times may vary slightly; shoulder may cook faster.

Do I need to sear the lamb first?
Yes, browning adds deep flavor and helps develop a rich sauce.

Can I cook this in the oven instead of stovetop?
Yes, braise covered in a 325°F oven for about 2 1/2 to 3 hours until tender.

Try More Recipes:

• Ina Garten Meyer Lemon Marmalade
• Barefoot Contessa Mustard Roasted Potatoes
• Ina Garten Mushroom Farro Soup