Ina Garten’s Lamb Shanks

By Angelika Hanna

This recipe was in one of the first Ina Garten’s Barefoot Contessa shows I watched on the Food Network. I put it off for so long until I finally cooked it today and now wonder why I haven’t made it sooner. It is so delicious!


Prep Time: 45 min

Cook Time: 2 hrs 30 min

Total Time: 3 hrs 15 min

Yield: 2 servings

Cuisine: Italian

Author: Angelika Hanna / Zest4Food


  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 lamb shanks
  • Grapeseed oil
  • Cold-pressed extra virgin olive oil
  • 2-3 cooking onions, chopped
  • 2 cups medium-diced carrots
  • 2 cups medium-diced celery
  • 1 tbsp fresh rosemary leaves or 1/2 tbsp dried rosemary leaves
  • 2 garlic cloves, minced (optional)
  • 1 can diced tomatoes, including the liquid
  • 1 cups beef stock
  • 1 1/2 cups dry white wine (I used red wine and it paired well with the lamb as well)
  • 2 bay leaves


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Combine the flour, 2 tsp salt, and 1 tsp pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess.
  3. In a large pot, heat grapeseed oil over medium-high heat.
  4. Add 2 lamb shanks and cook for 10 min, turning every few minutes, until browned on all sides.
  5. Transfer the shanks to a plate, add more grapeseed oil, and brown the next 2 shanks. Then, transfer them to the plate.
  6. Wipe the grapeseed oil out of the pot with a paper towel, add the olive oil, and heat over medium to medium-high heat.
  7. Add the onions, carrots, celery, and rosemary and cook for 8-10 min, until the vegetables are tender.
  8. Add the garlic and cook 1 more min.
  9. Add the tomatoes, beef broth, wine, 4 tsp salt, and 2 tsp pepper.
  10. Add the lamb shanks, arranging them so they are almost completely submerged in the liquid.
  11. Tuck in the bay leaves and bring to simmer on the stove top.
  12. Cover the pot and place it in the oven. Let cook for 2 hrs and 30 min, turning the shanks once while they cook.

Serve with rice or orzo (pasta).

Buon appetito!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s