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Ina Garten Lamb Provençal – Herb-Roasted, Rustic, and Full of Mediterranean Flavor

Ina Garten Lamb Provençal
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Print Recipe

Lamb Provençal is a French country-style recipe where lamb is braised or slow-roasted with garlic, tomatoes, olives, white wine, and herbs. Ina Garten’s version uses a bone-in lamb shoulder or shank, seasoned generously and cooked low and slow until tender. It’s a one-pan meal that delivers depth of flavor with minimal fuss.

Ingredients

Scale

  • 1 (4-5 lb) bone-in lamb shoulder or lamb shanks

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 large yellow onion, chopped

  • 6 cloves garlic, minced

  • 1 cup dry white wine

  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand

  • ½ cup pitted Kalamata or Niçoise olives

  • 2 tablespoons tomato paste

  • 2 teaspoons chopped fresh rosemary (or 1 tsp dried)

  • 1 teaspoon fresh thyme leaves

  • ½ teaspoon red pepper flakes (optional, for a mild kick)

  • 1 bay leaf

Instructions

Step 1: Season and sear the lamb

Preheat your oven to 325°F (165°C). Pat the lamb dry and season it generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until browned—about 3–4 minutes per side. Transfer to a plate.

Step 2: Sauté aromatics

In the same pot, reduce heat to medium. Add the chopped onion and cook for 5–6 minutes until soft and golden. Stir in the garlic and cook for another 1–2 minutes until fragrant.

Step 3: Build the sauce

Pour in the white wine and scrape up any browned bits from the bottom of the pan. Stir in the crushed tomatoes, tomato paste, olives, rosemary, thyme, red pepper flakes, and bay leaf.

Step 4: Return lamb to the pot

Nestle the lamb back into the sauce. Spoon some of the liquid over the meat. Cover the pot tightly with a lid or foil.

Step 5: Slow-roast the lamb

Transfer the pot to the preheated oven and cook for 2½ to 3 hours, or until the lamb is fork-tender and falling off the bone.

Step 6: Serve with sauce

Remove the bay leaf. Taste and adjust seasoning as needed. Serve the lamb with plenty of the pan sauce and vegetables.

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