Ina Garten’s Perfect Lamb Shank Recipe for Cozy Dinners

Lamb shanks represent a culinary marvel that transforms simple ingredients into pure comfort.

Each succulent piece carries deep, complex flavors that speak to traditional cooking techniques.

Slow-braising unlocks incredible depth, allowing robust seasonings to penetrate every fiber of the meat.

Wine and herbs work magical chemistry, creating layers of incredible taste sensations.

Mediterranean influences shine through in this classic preparation method that demands patience and skill.

You’ll fall in love with how effortlessly elegant ingredients combine to create something extraordinary: prepare to be amazed.

Why You’ll Crave Ina Garten Lamb Shank

• Savor Melt-in-Your-Mouth Tenderness: This lamb shank recipe transforms tough meat into an incredibly soft delicacy through slow cooking, creating meat so tender it literally falls off the bone with minimal effort.
• Unlock Rich Flavor Layers: The combination of wine, two types of broth, aromatic herbs, and caramelized vegetables builds complex flavor profiles that develop depth during the extended simmering process, ensuring each bite is packed with delicious intensity.
• Master Easy Gourmet Cooking: Despite looking sophisticated, this recipe requires minimal technical skills and mostly involves simple steps like browning meat, sautéing vegetables, and letting the pot do most of the work, making it accessible for home cooks wanting restaurant-quality results without advanced culinary training.
• Perfect Comfort Meal for Special Occasions: The hearty, warming nature of braised lamb shanks makes this dish ideal for winter dinners, family gatherings, or impressive weekend meals that feel luxurious yet comforting.

What Goes Into Ina Garten’s Lamb Shank

• Lamb Shanks: Rich, flavorful cut perfect for slow cooking, best when fresh and well-marbled with good fat content.

• Carrots, Onions, Garlic: Classic flavor base that adds depth and sweetness to the braising liquid, choose fresh and firm vegetables.

• Rosemary, Thyme: Classic Mediterranean herbs that complement lamb's rich flavor, fresh herbs provide more intense taste compared to dried.

• Wine, Chicken Broth, Beef Broth: Create complex braising liquid, wine adds acidity and depth, broths provide rich background flavor, choose low-sodium broths for better control of salt content.

• Salt, Pepper: Essential for enhancing meat's natural flavor, use freshly ground black pepper for best taste.

• Oil: Helps brown meat and sauté vegetables, creates rich caramelization, neutral oils like vegetable or canola work best.

• Tomatoes: Adds acidity and body to sauce, ripe and flavorful tomatoes provide better overall taste.

How to Braise Ina Garten’s Lamb Shank Just Right

Step 1: Prepare Lamb Shanks

Gather lamb shanks and season generously with salt and black pepper. Let the meat rest at room temperature for 15 minutes to ensure even cooking.

Step 2: Sear Lamb Perfectly

Heat olive oil in a large Dutch oven over medium-high heat. Carefully brown lamb shanks on all sides until they develop a rich golden crust, about 3-4 minutes per side. Remove shanks and set aside on a clean plate.

Step 3: Create Flavor Base

• Chopped carrots
• Diced onions
• Minced garlic

Cook until vegetables are soft and caramelized, approximately 8-10 minutes.

Step 4: Build Braising Liquid

• Red wine
• Crushed tomatoes
• Chicken stock
• Beef stock
• Fresh rosemary sprigs
• Fresh thyme

Step 5: Slow Cooking Magic

Return lamb shanks to the pot, ensuring they’re completely covered by the liquid. Bring to a gentle boil, then reduce heat to low.

Step 6: Tender Transformation

Cover the pot and simmer slowly for 2-2.5 hours. The meat should become fall-apart tender and easily separate from the bone.

Step 7: Enhance Sauce Consistency

Uncover the pot and continue simmering for an additional 20-30 minutes. This helps concentrate flavors and naturally thicken the sauce.

Step 8: Rest and Serve

Transfer lamb shanks to a serving platter. Allow them to rest for 10 minutes, tented with aluminum foil.

Step 9: Final Sauce Preparation

Reduce remaining liquid until it reaches a rich, glossy consistency. Taste and adjust seasoning if needed.

Step 10: Plate With Passion

Spoon thickened sauce generously over lamb shanks. Garnish with fresh herb sprigs for an elegant presentation.

Tips for Tender Ina Garten Lamb Shank Every Time

• Sear with Confidence: Brown the lamb shanks thoroughly to develop a rich, caramelized exterior that locks in deep, complex flavors throughout the cooking process.
• Choose Quality Meat: Select well-marbled lamb shanks from a trusted butcher, ensuring tender and flavorful results that make this dish truly exceptional.
• Slow Cook for Tenderness: Allow ample braising time so the meat becomes fall-apart tender, letting the connective tissues break down and create a luxurious, melt-in-your-mouth texture.
• Wine Matters: Use a good-quality red wine that you'd enjoy drinking, as it will significantly enhance the overall depth and richness of the sauce.
• Herb Infusion Trick: Tie herbs like rosemary and thyme in a small bundle for easy removal and maximum flavor extraction during the slow cooking process.

Storing Ina Garten’s Lamb Shank the Right Way

• Vacuum Sealing: Protect lamb shanks by vacuum-sealing in heavy-duty freezer bags. Remove all air to prevent freezer burn and preserve meat's rich flavor and tender texture. Professional chefs recommend this method for maintaining maximum quality and taste.
• Glass Container Strategy: Transfer cooled lamb shanks into glass containers with tight-fitting lids. These containers prevent odor transfer and maintain moisture better than plastic alternatives. Stack containers efficiently to maximize refrigerator space while keeping meat fresh.
• Temperature Control: Cool lamb shanks completely before storing, typically within 2 hours of cooking. Wrap individually in plastic wrap or aluminum foil before placing in storage containers. Maintain consistent refrigerator temperature at 40°F or below to prevent bacterial growth and extend meat's shelf life.

Lamb Shank Variations to Make It Your Own

• Mediterranean Lamb Fusion: Replace beef and chicken broth with vegetable broth, add chopped kalamata olives and sprinkle crumbled feta cheese over the final dish for a Greek-inspired version.
• Moroccan Spiced Version: Include ground cumin, coriander, cinnamon, and a pinch of saffron in the cooking liquid. Garnish with fresh chopped mint and serve over couscous for an authentic North African experience.
• Red Wine Richness: Swap the standard wine with a full-bodied Cabernet Sauvignon or Syrah for deeper, more complex flavor profiles. Include additional fresh rosemary and pearl onions to enhance the wine's robust characteristics.
• Smoky Herb Infusion: Incorporate smoked paprika and swap fresh thyme with dried herbs. Add roasted garlic cloves and a splash of balsamic vinegar to create a more intense, layered taste sensation.

Wrapping Up the Ina Garten Lamb Shank Feast

Succulent lamb shanks emerge as pure culinary magic from Ina Garten’s kitchen, promising Mediterranean comfort with complex flavor profiles.

Rich wine-infused sauce complements tender meat that practically melts on palate sensations.

Hearty ingredients blend seamlessly, creating rustic elegance reminiscent of Italian countryside dining experiences.

Sophisticated yet approachable, this recipe invites home cooks into gourmet realm without intimidation.

Complicated techniques dissolve into simple, elegant preparation that guarantees restaurant-quality results.

Passionate chefs and curious epicureans: share this delectable discovery, comment below with your kitchen adventures, and spread deliciousness across digital landscapes.

Ina Garten Lamb Shank Recipe

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4.8 from 13 reviews

• Total Time: 3 hour 15 minutes
• Yield: 6 1x

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Description

Ina Garten’s luxurious lamb shank recipe elevates home cooking with Mediterranean-inspired flavors. Tender meat braised in rich red wine creates a comforting dinner that delights senses and brings warmth to the table you’ll savor completely.

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Ingredients

Scale 1x2x3x

Protein:

• 6 lamb shanks

Vegetables and Aromatics:

• 3 large carrots, cut into ¼ inch rounds
• 2 onions, chopped
• 10 cloves garlic, minced

Liquids and Seasonings:

• 2 tablespoons (30 milliliters) olive oil
• 1 (750 milliliter) bottle red wine
• 1 (28-ounce / 794 grams) can whole peeled tomatoes with juice
• 1 (10.5 ounces / 298 grams) can of condensed chicken broth
• 1 (10.5 ounces / 298 grams) can of beef broth
• 5 teaspoons (25 milliliters) chopped fresh rosemary
• 2 teaspoons (10 milliliters) chopped fresh thyme
• salt and pepper to taste

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Instructions

1. Generously coat lamb shanks with kosher salt and freshly ground black pepper, ensuring even coverage across all surfaces.
2. Heat olive oil in a large Dutch oven over medium-high heat, carefully brown lamb shanks on each side until a rich golden crust develops, approximately 6-7 minutes per side.
3. Remove browned lamb shanks and set aside on a clean platter, preserving the flavorful drippings in the pot.
4. Reduce heat to medium and add diced carrots, finely chopped onions, and minced garlic, sautéing until vegetables become translucent and caramelized, about 8-9 minutes.
5. Deglaze the pot by pouring in red wine, scraping up any browned bits from the bottom to intensify the sauce’s depth of flavor.
6. Add crushed tomatoes, chicken stock, beef stock, fresh rosemary sprigs, and thyme leaves, stirring to combine all ingredients thoroughly.
7. Return lamb shanks to the liquid, ensuring they are mostly submerged, and bring the mixture to a gentle boil.
8. Reduce heat to low, cover the pot, and allow the shanks to simmer slowly, developing tenderness for approximately 1 hour and 45 minutes.
9. Uncover the pot and continue simmering for an additional 25-30 minutes, letting the sauce reduce and concentrate its flavors.
10. Carefully transfer lamb shanks to a serving platter, tenting with aluminum foil to maintain warmth.
11. Increase heat and rapidly simmer the remaining sauce, stirring occasionally, until it reaches a thick, glossy consistency, about 12-15 minutes.
12. Ladle the rich, reduced sauce generously over the lamb shanks, garnishing with fresh herbs if desired, and serve immediately.

Notes

• Charring transforms bland peppers into a smoky flavor explosion that elevates the entire dish with minimal effort.
• Steaming technique loosens skin effortlessly, preventing frustrating peeling struggles and saving precious cooking minutes.
• Cooling inside a paper bag traps residual heat, creating a perfect environment for skin separation without extra steps.
• Chopping peppers while warm ensures clean cuts and prevents cooling-related texture challenges.
• Tongs provide precise control during broiling, guaranteeing even blackening across pepper surfaces for consistent roasting results.

• Prep Time: 20 minutes
• Cook Time: 1 hour 55 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 456 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 90 mg