Ina Garten’s Lamb Shank is a flavorful and tender dish that’s slow-cooked to perfection. Braised in a rich, aromatic sauce with wine, tomatoes, and herbs, this recipe makes for an elegant and hearty main course perfect for special occasions or cozy dinners.

What is Ina Garten Lamb Shank?

Lamb shank is a cut of meat from the lower leg of the lamb, known for its rich flavor and tenderness when slow-cooked. Ina Garten’s version features a slow-braising method, creating a melt-in-your-mouth dish infused with robust flavors.

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Reasons to Try Ina Garten Lamb Shank

Rich and Flavorful: The slow-cooked sauce enhances the lamb’s natural taste.
Tender Meat: Falls off the bone after hours of braising.
Impressive Dish: Perfect for entertaining guests.
Make-Ahead Friendly: Flavors deepen when made in advance.

Ingredients Needed to Make Ina Garten Lamb Shank

Lamb shanks – 4 (about 1 pound each)
Kosher salt – 2 teaspoons (or to taste)
Freshly ground black pepper – 1 teaspoon
All-purpose flour – ½ cup (for dredging)
Olive oil – 3 tablespoons
Yellow onions – 2 large, chopped
Carrots – 2, diced
Celery – 2 stalks, diced
Garlic – 4 cloves, minced
Red wine – 1 cup
Canned crushed tomatoes – 1 (28-ounce) can
Beef or chicken stock – 2 cups
Tomato paste – 2 tablespoons
Fresh rosemary – 2 sprigs
Fresh thyme – 2 sprigs
Bay leaves – 2

Instructions to Prepare Ina Garten Lamb Shank

Prepare the Lamb Shanks

Season the lamb shanks with kosher salt and black pepper.
Lightly dredge them in flour, shaking off any excess.

Sear the Lamb

Heat olive oil in a large Dutch oven over medium-high heat.
Brown the lamb shanks on all sides, about 4-5 minutes per side. Remove from the pot and set aside.

Sauté the Vegetables

Add the onions, carrots, and celery to the pot. Cook for 7-10 minutes until softened and lightly browned.
Stir in the minced garlic and cook for 1 minute until fragrant.

Deglaze the Pot

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.

Add the Sauce Ingredients

Stir in the crushed tomatoes, beef or chicken stock, and tomato paste.
Add the rosemary, thyme, and bay leaves. Season with additional salt and pepper if needed.

Braise the Lamb Shanks

Return the lamb shanks to the pot, nestling them into the sauce. Cover with a lid and transfer the pot to a preheated oven at 325°F (165°C).
Braise for 2 ½ to 3 hours, turning the lamb shanks halfway through, until the meat is tender and falling off the bone.

Serve

Remove the lamb shanks from the pot and discard the herb sprigs and bay leaves.
Serve the lamb shanks over mashed potatoes, polenta, or rice, with the rich sauce spooned on top.

What Goes Well With Ina Garten Lamb Shank?

Mashed Potatoes: Creamy potatoes pair perfectly with the sauce.
Polenta: A smooth and comforting side dish.
Steamed Vegetables: Green beans, asparagus, or Brussels sprouts add freshness.
Crusty Bread: Perfect for soaking up the sauce.
Red Wine: A robust red wine like Cabernet Sauvignon complements the flavors.

Key Tips for Making Ina Garten Lamb Shank

Sear the Lamb: Browning the lamb adds depth to the flavor.
Use Fresh Herbs: Rosemary and thyme enhance the dish’s aroma.
Cook Low and Slow: Braising at a low temperature ensures tender meat.
Skim the Fat: Remove excess fat from the surface of the sauce before serving.
Let It Rest: Rest the lamb for a few minutes before serving to lock in the juices.

Creative Variations of Ina Garten Lamb Shank

Spicy Twist: Add red pepper flakes or smoked paprika to the sauce.
Vegetable Medley: Include mushrooms, parsnips, or potatoes in the braise.
Herb Swap: Use oregano or sage for a different flavor profile.
Citrus Touch: Add orange zest to the sauce for brightness.
Moroccan-Inspired: Add cinnamon and dried apricots for a sweet and savory twist.

Storage Guidelines for Ina Garten Lamb Shank

Refrigerate leftovers: Store them in an airtight container for up to 3 days.
Reheat: Warm in a 325°F (165°C) oven, covered, until heated through.
Freeze: Cool completely and freeze in portions with sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition Value

Calories: ~450 per serving
Protein: 35g
Carbohydrates: 12g
Fats: 28g
Fiber: 3g

FAQs

How Do You Make Lamb Shanks Tender?

Lamb shanks become tender through slow cooking at a low temperature. Braising in liquid allows the connective tissue to break down, resulting in meat that is fall-off-the-bone tender.

Can You Make Lamb Shanks Ahead of Time?

Yes, lamb shanks can be made ahead of time. Cook them fully, let them cool, and refrigerate in the sauce for up to 2 days. Reheat gently on the stovetop or in the oven before serving.

What Is the Best Wine for Cooking Lamb Shanks?

A dry red wine like Cabernet Sauvignon, Merlot, or Shiraz works well for braising lamb shanks, as it enhances the rich flavor of the meat and sauce.

Can Lamb Shanks Be Frozen After Cooking?

Cooked lamb shanks freeze well. Cool them completely, then store them in an airtight container with the sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.

Wrapping Up

Ina Garten’s Lamb Shank is a showstopping dish that’s full of flavor and sure to impress. The tender, fall-off-the-bone meat paired with the rich, savory sauce makes it a meal to remember. Serve it with your favorite sides for a comforting and elegant dining experience!

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