Ina Garten’s Lamb Shank recipe brings together tender lamb shanks with a flavorful medley of ingredients. With red wine, tomatoes, and aromatic herbs, this dish promises a rich and satisfying meal. Total cooking time is about 2 hours and 45 minutes, serving 6.
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? Why You’ll Love This Lamb Shank Recipe:
- Perfect for special occasions: Impress your guests with this elegant dish that feels luxurious and indulgent, perfect for dinner parties or holiday gatherings.
- Creates a cozy atmosphere while cooking: The aroma of the lamb slowly simmering with wine and herbs fills your kitchen, creating a warm and inviting ambiance.
- Leftovers taste even better the next day: Like many braised dishes, the flavors of Ina Garten’s Lamb Shank deepen and develop overnight, making for delicious leftovers to enjoy.
❓ What Is Ina Garten Lamb Shank Recipe?
Ina Garten Lamb Shank is a hearty dish made with tender lamb shanks, seasoned with salt and pepper, and then browned. They’re simmered in a flavorful mixture of red wine, tomatoes, garlic, and herbs until tender.
? Ina Garten Lamb Shank Ingredients
- 6 lamb shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 3 large carrots, cut into 1/4 inch rounds
- 2 onions, chopped
- 10 cloves garlic, minced
- 1 (750 milliliter) bottle red wine
- 1 (28-ounce) can whole peeled tomatoes with juice
- 1 (10.5 ounces) can of condensed chicken broth
- 1 (10.5 ounces) can of beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
? How To Make Ina Garten Lamb Shank
- Season lamb shanks with salt and pepper.
- Heat oil in a big pot and cook the shanks until they’re brown on all sides, around 8 minutes each. Then, set them aside on a plate.
- In the same pot, sauté carrots, onions, and garlic until they turn golden brown, which takes about 10 minutes.
- Pour in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.
- Put the browned shanks back into the pot, making sure they’re submerged in the liquid.
- Let everything come to a boil, then reduce the heat. Cover the pot and let it simmer for around 2 hours until the meat gets tender.
- Take off the lid and let it simmer for another 20 minutes to intensify the flavors.
- Transfer the shanks to a platter, and cover them with foil to keep them warm.
- Keep boiling the sauce until it thickens, usually about 15 minutes.
- Spoon the thickened sauce over the shanks before serving.
? Recipe Tips:
- Broil for Perfect Char: Ensure even charring of the peppers by turning them with tongs until all sides are blackened under the broiler.
- Steam for Easy Peeling: Seal the blackened peppers in a paper bag to steam and loosen the skins, making them easier to peel.
- Efficient Prep: Save time by chopping the roasted peppers into small pieces while they cool in the paper bag.
? What To Serve With Lamb Shank?
Serve lamb shank with Mustard Roasted Potatoes, Caramelized Shallots, Cornbread, Tzimmes, Roasted Carrots, Root Vegetable Gratin, Spring Green Risotto, Midnight Pasta, Tomato Gratin, and Scallop Gratin.
? How To Store Leftovers Lamb Shank?
- In the fridge: Store leftovers lamb shank in an airtight container for up to 3 days.
- In the freezer: Store leftovers lamb shank in a freezer-safe container for 3 months.
? How To Reheat Leftovers Lamb Shank?
- In the oven: Reheat leftovers lamb shank in a preheated oven at 350°F for 20 minutes.
- In the microwave: Reheat leftovers lamb shankon high for 2 to 3 minutes, stirring halfway through.
- In the air-fryer: Reheat leftovers lamb shank at 350°F for 5 to 7 minutes, until heated through.
FAQ’S:
How Do I Know If Lamb Shank Is Fresh?
Fresh lamb shank should have a pinkish-red color and a slightly sweet smell. Avoid shanks that are discolored or have a strong odor.
How Can I Make Lamb Shank More Tender?
Lamb shank can be made more tender by braising or slow-cooking it over low heat for an extended period. This helps break down tough fibers and make the meat more tender.
How Do I Prevent Lamb Shank From Drying Out?
To prevent lamb shank from drying out, cook it low and slow in a moist environment, such as braising it in liquid or covering it tightly while roasting. This helps keep the meat juicy and flavorful.
How Can I Make Lamb Shank With A Crispy Flavor?
While lamb shank is typically cooked until tender, you can achieve a crispy exterior by searing it in a hot pan before braising or roasting. This adds a delicious caramelized flavor and texture to the dish.
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Ina Garten Lamb Shank Nutrition Facts:
- Calories: 481
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 93mg
- Sodium: 759mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Total Sugars: 7g
- Protein: 30g
- Calcium 99mg
- Iron: 5mg
- Potassium: 1020mg
Ina Garten Lamb Shank
Description
Ina Garten’s Lamb Shank recipe brings together tender lamb shanks with a flavorful medley of ingredients. With red wine, tomatoes, and aromatic herbs, this dish promises a rich and satisfying meal. Total cooking time is about 2 hours and 45 minutes, serving 6.
Ingredients
Instructions
- Season lamb shanks with salt and pepper.
- Heat oil in a big pot and cook the shanks until they’re brown on all sides, around 8 minutes each. Then, set them aside on a plate.
- In the same pot, sauté carrots, onions, and garlic until they turn golden brown, which takes about 10 minutes.
- Pour in wine, tomatoes, chicken broth, beef broth, rosemary, and thyme.
- Put the browned shanks back into the pot, making sure they’re submerged in the liquid.
- Let everything come to a boil, then reduce the heat. Cover the pot and let it simmer for around 2 hours until the meat gets tender.
- Take off the lid and let it simmer for another 20 minutes to intensify the flavors.
- Transfer the shanks to a platter, and cover them with foil to keep them warm.
- Keep boiling the sauce until it thickens, usually about 15 minutes.
- Spoon the thickened sauce over the shanks before serving.
Notes
- Broil for Perfect Char: Ensure even charring of the peppers by turning them with tongs until all sides are blackened under the broiler.
Steam for Easy Peeling: Seal the blackened peppers in a paper bag to steam and loosen the skins, making them easier to peel.
Efficient Prep: Save time by chopping the roasted peppers into small pieces while they cool in the paper bag.