Ina Garten Lamb Shank

Ina Garten Lamb Shank is the kind of slow-braised, one-pot dinner that fills your whole kitchen with warmth for hours. The meat turns so tender it practically falls away from the bone, and the orzo underneath drinks up every drop of that savory braising liquid. This is hands-off cooking at its very best because the oven does almost all the work for you.

This recipe comes straight from Ina Garten’s Barefoot Contessa Foolproof cookbook, published in 2012, and she also prepared it on her Food Network show. She dredges each shank in seasoned flour before browning, which builds a deep golden crust and helps thicken the braising liquid naturally. The orzo goes in during the last 30 minutes so it cooks right inside all those rich pan juices.

White wine, rosemary, and diced tomatoes create a bright sauce that keeps the lamb from feeling heavy. The whole dish braises in one Dutch oven, which means cleanup is simple and the flavors meld together beautifully. A final splash of wine stirred in at the end lifts everything with a little acidity right before serving.

Ina Garten Lamb Shank

Author: Imen Cooking Method:Braising Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 45 minutesCook time:2 hours 30 minutesRest time: minutesTotal time:3 hours 15 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:1310 kcal Best Season:Available

Description

Flour-dredged lamb shanks braise low and slow with onions, carrots, celery, tomatoes, and white wine until fork-tender, then orzo is stirred in to absorb those deep, savory juices in one Dutch oven.

Ingredients

For the Lamb Shanks

• 1 cup all-purpose flour
  
• Kosher salt and freshly ground black pepper
  
• 4 lamb shanks (1 to 1½ pounds each)
  
• 3 tablespoons grapeseed oil, plus more as needed
  
• 2 tablespoons good olive oil
  

For the Braise

• 3 cups chopped yellow onions (2 to 3 onions)
  
• 2 cups medium-diced carrots (4 to 5 carrots)
  
• 2 cups medium-diced celery (3 stalks)
  
• 1 tablespoon minced fresh rosemary leaves
  
• 3 large garlic cloves, minced
  
• 2 (14.5-ounce) cans diced tomatoes, including the liquid
  
• 2 cups canned beef broth
  
• 1½ cups dry white wine, plus extra for serving
  
• 2 bay leaves
  

For the Orzo

• 2 cups orzo

Instructions

1. Preheat the oven to 325 degrees F.
2. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess.
3. Heat 3 tablespoons of grapeseed oil in a large 13-inch Dutch oven over medium-high heat, then add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides.
4. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks the same way.
5. Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat.
6. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes until the vegetables are tender, then add the garlic and cook 1 more minute.
7. Pour in the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper, then add the lamb shanks, arranging them so they are almost completely submerged in the liquid.
8. Tuck in the bay leaves, bring to a simmer on top of the stove, then cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
9. Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender.
10. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, taste the orzo for seasonings, and serve hot.

Keywords:Ina Garten Lamb Shank

FAQs

Why dredge the lamb shanks in flour before browning them?

The flour creates a thin coating that browns more evenly and develops a deeper crust on the outside of each shank. It also serves a second purpose because as the shanks braise, that flour dissolves into the liquid and thickens the sauce naturally. This same dredging technique appears in her Osso Buco, which is why both recipes produce such a silky braising sauce without any added thickener.

Can I substitute red wine for the white wine in this recipe?

Ina specifically uses dry white wine here because it keeps the sauce lighter and brighter alongside the tomatoes and rosemary. Red wine would create a heavier, darker sauce that changes the overall character of the dish. If you prefer that richer direction you can swap it, but the original version relies on white wine for its clean acidity.

Why does the orzo go in during the last 30 minutes instead of cooking separately?

Adding the orzo directly into the braising liquid lets it absorb all the concentrated flavors from the lamb, tomatoes, and wine as it cooks. If you boiled it separately in plain water, you would lose that depth of flavor entirely. She times it carefully so the pasta finishes cooking right when the lamb reaches its most tender point.

What side dishes go well with lamb shank?

The orzo already makes this a complete one-pot meal, but a simple green salad or roasted vegetables round it out nicely. If you want a potato side instead, her Mustard Roasted Potatoes add a tangy crunch that contrasts well with the tender braised lamb. You could also serve her Caramelized Shallots alongside for a sweet-savory accent.

Can I make this dish ahead of time and reheat it?

This braise reheats beautifully because the flavors actually deepen overnight as the sauce and lamb rest together in the refrigerator. Warm it gently in a 325 degree oven with the lid on, adding a splash of broth if the orzo has absorbed too much liquid. The orzo may soften further, so cooking it slightly less the first time gives you a better texture on day two.