You’re standing in the meat aisle, staring at a package of lamb shanks that looks more like a prop from a Flintstones episode than a dinner party centerpiece. They’re tough. They’re bony. Honestly, they’re kind of intimidating if you haven't cooked them before. But if you’ve followed the Barefoot Contessa for more than five minutes, you know Ina Garten has a way of turning the "cheap" or "difficult" cuts into something that feels like it belongs in a French bistro in the middle of a rainstorm.
Most people mess up lamb shanks by treating them like steaks. Big mistake. Huge. If you try to cook these fast, you’ll be chewing on what feels like a discarded sneaker. Ina Garten lamb shanks are about the long game. We're talking low heat, plenty of liquid, and enough time for all that connective tissue to basically give up and turn into silk.
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The Secret is in the Braise (and the Wine)
Ina actually has a couple of different ways she approaches lamb, but her Lamb Shanks and Orzo—which she made famous in her Foolproof cookbook—is the gold standard for home cooks. It’s basically a tiny pot roast on a bone. She usually leans into a white wine braise for this specific dish, which might feel a little counterintuitive if you’re used to the heavy red wine stews of the world.
Why white wine?
Well, lamb is inherently rich. It’s fatty and has that distinct earthy flavor. Using a dry white wine, like a Sauvignon Blanc or a Pinot Grigio, adds a hit of acidity that cuts right through that heaviness. It keeps the dish bright. When you use red wine, it’s delicious, but it can get very dark and heavy very quickly. Ina’s method ensures the vegetables—the carrots, the celery, the onions—actually taste like vegetables at the end, not just purple mush.
What You Need to Get It Right
Don't just grab any lamb you see. If you can, ask your butcher for front shanks. They're usually a bit smaller and more manageable than the rear ones. You want them "frenched," which is just a fancy way of saying the meat has been scraped off the top of the bone so it looks pretty.
The Essentials
- The Meat: 6 small lamb shanks (usually 5 to 6 pounds total).
- The Liquid: A mix of good chicken stock (Ina would say "homemade is best," but let’s be real, the boxed stuff is fine if it’s high quality) and a dry white wine.
- The Spices: Fresh rosemary is non-negotiable here. It’s the classic pairing for lamb. You’ll also want garlic—lots of it—and maybe some bay leaves.
- The Texture: Orzo. This is the "Ina" touch. Instead of serving the lamb over something, she often cooks the orzo right in the pot toward the end so it absorbs all those lamb juices.
Why Your Lamb Isn't Falling Off the Bone
The most common complaint people have is that the meat is still "tight" after two hours. Here’s the deal: every oven is different, and every lamb shank is different. If it’s not shredding with a fork, it’s not done.
Basically, you need to sear the meat first. Get it dark. Don't just grey it; you want a crust. That "fond"—the brown bits stuck to the bottom of the pot—is where the flavor lives. Once you deglaze with the wine, all that flavor gets folded back into the sauce.
Ina usually roasts these at a low temperature, around 300°F. This isn't a "rush home from work and eat in 30 minutes" meal. This is a "put it in the oven and read a book for three hours" meal. If you try to crank the heat to 400°F to save time, the meat will seize up and get dry. Low and slow is the only way.
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Variations: From Orzo to Moroccan Tagine
If the orzo version feels a bit too "Sunday Roast" for you, Ina also has a Moroccan Lamb Tagine version that uses lamb shanks. This one is a total flavor bomb.
Instead of rosemary and white wine, you’re looking at:
- Turmeric
- Cumin
- Ginger
- Cinnamon sticks
- Butternut squash and sweet potatoes
It’s the same protein, but a completely different vibe. The sweetness of the squash and the warmth of the cinnamon against the savory lamb is honestly life-changing. She serves this one over couscous, which is perfect for soaking up the sauce.
The Mistakes to Avoid (Trust Me)
- Skipping the Paper Towels: Pat the lamb bone-dry before you sear it. If it’s wet, it will steam instead of browning.
- Not Enough Salt: Lamb can handle a lot of seasoning. If the final dish tastes flat, it’s almost certainly a salt issue.
- Crowding the Pan: If you try to brown all six shanks at once, the pan temperature will drop. Do it in batches. It takes ten extra minutes, but it’s the difference between "okay" and "restaurant quality."
- Using "Cooking Wine": Never use that salty stuff from the grocery store aisle. If you wouldn't drink a glass of it while you're cooking, don't put it in your food.
Is it Better the Next Day?
Short answer: Yes.
Lamb shanks are one of those rare dishes that actually improve after a night in the fridge. The flavors meld, and the fat solidifies at the top, making it incredibly easy to skim off before you reheat it. If you’re hosting a dinner party, make it the day before. Reheat it on the stove with a splash of extra stock, and you’ll look like a genius who isn't stressed out when the guests arrive.
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How to Serve It Like the Barefoot Contessa
Ina is all about "simple but elegant." You don't need a million side dishes. If you're doing the orzo version, the starch is already in the pot. Just add a big, bright green salad with a sharp vinaigrette.
If you're doing a version without the pasta, creamy polenta or goat cheese mashed potatoes are the way to go. You want something that can act as a bed for that incredible braising liquid. And don't forget the bread. You’re going to want to swipe every last drop of that sauce off the plate.
Actionable Steps for Success
- Check your pot size: Make sure your Dutch oven is big enough. If the shanks are sticking out too much, they won't cook evenly.
- Prep the veggies: Chop your onions, carrots, and celery into uniform sizes so they disappear into the sauce properly.
- Timing: Start at least 4 hours before you want to eat. You can always keep the lamb warm in a low oven, but you can't force it to be tender if it's not ready.
- The "Spoon Test": Before serving, try to pull a piece of meat away with a spoon. If it resists even a little bit, give it another 20 minutes.
Ultimately, cooking Ina Garten lamb shanks is about patience. It's about letting the oven do the heavy lifting while you enjoy a glass of that Sauvignon Blanc you opened for the recipe. Once you see that meat sliding off the bone, you'll realize why this is one of her most requested recipes.
To take it to the next level, try making a Gremolata—a mix of lemon zest, parsley, and minced garlic—to sprinkle over the top right before serving. The hit of fresh citrus wakes up the whole dish and makes the rich lamb feel surprisingly light. Store any leftovers in an airtight container for up to three days, though they rarely last that long.