Ina Garten Lamb Shank 

I made this lamb shank on a rainy Saturday when I wanted something slow and satisfying—but not fussy. The aroma that filled the kitchen was the kind that makes people wander in asking, “What are you cooking?” And by the time we sat down, the meat was falling off the bone into a pool of deeply savory sauce.

Here’s what made it worthy of Ina’s name—and a spot in my dinner rotation.

Why I’d Make It Again

Lamb shank has a reputation for being a bit formal, but this version is incredibly inviting. The long braise in red wine, two broths, and just the right herbs transforms this from special-occasion-only into something worth mastering for any cozy meal.

The secret isn’t complexity. It’s patience—and restraint. Ina knows when to stop adding and let the ingredients speak.

My Ingredient Notes

• Lamb shanks (6) – Look for meaty ones, ideally around 1 lb each. I once used smaller ones—they cooked too quickly and dried out.
• Red wine (750ml) – Ina often uses a bold, dry red like Cabernet or Chianti. Avoid anything sweet here.
• Tomatoes (28 oz, whole, with juice) – These break down into the sauce and lend body. I use San Marzano when I can.
• Chicken and beef broth (10.5 oz cans, each) – Both add depth—one for lightness, one for richness.
• Fresh rosemary (5 tsp) + thyme (2 tsp) – Fresh is best. Dried works, but cut the amount by half.

Making It Yours

• Swap in lamb shoulder – I tried this once when shanks were out of stock. Braise time is similar, but it comes pre-boned.
• Add cinnamon stick – One small stick during the simmer gives it a Moroccan warmth. Remove before serving.
• Use bone broth – I used homemade once and it made the sauce silkier, more gelatinous.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Meat wasn’t tender enough	Didn’t simmer long enough	Let it go the full 2 hours, covered
Sauce too thin	Didn’t reduce uncovered	Simmer the last 20–30 minutes uncovered
Too salty	Used salted broth and added extra salt	Taste before seasoning

How to Make Ina Garten’s Lamb Shank

1. Season the lamb shanks generously with kosher salt and black pepper.
2. In a large Dutch oven, heat 2 tbsp olive oil and brown the shanks on all sides (about 8 minutes total). Remove and set aside.
3. In the same pot, sauté onions, carrots, and garlic until golden—about 10 minutes.
4. Add the wine, tomatoes (with juice), chicken broth, beef broth, rosemary, and thyme. Stir to combine.
5. Return the lamb shanks to the pot. Make sure they’re mostly submerged.
6. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours, until fork-tender.
7. Uncover and let it simmer for another 20 minutes to concentrate the flavor.
8. Remove the shanks to a platter and tent with foil.
9. Boil the sauce uncovered until it thickens (about 15 minutes). Taste and adjust seasoning.
10. Spoon sauce over shanks to serve.

Notes From My Kitchen

• I like to tie the herbs into a little bundle with kitchen twine for easy removal.
• Browning the lamb well at the start makes a huge difference in flavor—don’t rush it.
• Use a fat separator to skim the sauce if it feels heavy.

Leftover Notes

• Fridge: Keeps for 3 days in an airtight container.
• Freezer: Freeze meat and sauce separately for up to 3 months.
• Reheat: Gently in a 350°F oven for 20 minutes, or on the stove over low heat. Add a splash of broth if needed.

Pair with:

• Mustard Roasted Potatoes
• Creamy Polenta
• Braised Leeks
• Simple Arugula Salad with lemon vinaigrette

Reader Qs Answered

Q: How do I know when lamb shank is done?
A: It should be falling off the bone with a fork—not chewy. If it resists, keep braising.

Q: Can I make this in advance?
A: Yes—and it’s even better the next day. Reheat slowly and spoon the sauce over just before serving.

Q: Why is my lamb dry?
A: It likely overcooked uncovered. Stick to a gentle simmer, covered for most of the time.

Try More Recipes:

• Ina Garten Pork Souvlaki
• Ina Garten Marinated Flank Steak
• Ina Garten Swedish Meatballs