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.
Ingredients
Scale
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
Instructions
- Generously coat lamb shanks with kosher salt and freshly ground black pepper, ensuring even coverage across all surfaces.
- 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.
- Remove browned lamb shanks and set aside on a clean platter, preserving the flavorful drippings in the pot.
- 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.
- Deglaze the pot by pouring in red wine, scraping up any browned bits from the bottom to intensify the sauce’s depth of flavor.
- Add crushed tomatoes, chicken stock, beef stock, fresh rosemary sprigs, and thyme leaves, stirring to combine all ingredients thoroughly.
- Return lamb shanks to the liquid, ensuring they are mostly submerged, and bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot, and allow the shanks to simmer slowly, developing tenderness for approximately 1 hour and 45 minutes.
- Uncover the pot and continue simmering for an additional 25-30 minutes, letting the sauce reduce and concentrate its flavors.
- Carefully transfer lamb shanks to a serving platter, tenting with aluminum foil to maintain warmth.
- Increase heat and rapidly simmer the remaining sauce, stirring occasionally, until it reaches a thick, glossy consistency, about 12-15 minutes.
- 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