Ina Garten Lamb Shank Recipe
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.
- Prep Time: 15
- Cook Time: 150
- Total Time: 2 hours 45 minutes
- Yield: 6
- Category: Main Course
- Method: Searing and Braising
- Cuisine: Mediterranean
Ingredients
- 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
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.