| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 lamb shanks (1 to 1 1/2 pounds each)
- Grapeseed oil
- 2 tablespoons good olive oil
- 3 cups chopped yellow onions (2 to 3 onions)
- 2 cups medium-diced carrots (4 to 5 carrots)
- 2 cups medium-diced celery (3 stalks)
- 1 tablespoon minced fresh rosemary leaves
- 3 large garlic cloves, minced
- 2 (14.5-ounce) cans diced tomatoes, including the liquid
- 2 cups canned beef broth
- 1 1/2 cups dry white wine, plus extra for serving
- 2 bay leaves
- 2 cups orzo
Instructions
- Preheat the oven to 325 degrees.
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
- Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they’re almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
- Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.
Reviews
Simply outstanding. Another great recipe from Ina.
Very good. Could not find lamb shanks so used stew beef. Used fire roasted canned tomatoes. Cooked for an additional hour longer than directed to make the meat even more tender. Finished with a dash of soy and maple syrup for umami, and sherry vinegar instead of white wine for acid. The orzo thickens the sauce at the end so don’t reduce too much. Will definitely make again.
Absolutely DELICIOUS!!!!!!!!
Followed the recipe exactly as written and it was A HUGE HIT with my family!!! Another grand slam for Ina. Not at all greasy, so the grease level may depend on the shank, I used imported, New Zealand, shanks.
This is my family’s most requested dish, and my nine year old’s favorite! The recipe yields so much of that delicious orzo that cooks in the wine and juices that I have lunch for three days.
Simply amazing . I’ll add a can of beans next time like someone else did . Served with R. Drummund’s easy Greek salad – better than restaurant quality with plenty left over. Thank you !
2 large shanks so pretty much just halved everything. 3 carrots, 2 celery, 1 can diced tomato. Delicious! Still really too much for 2 old people. Leftovers will be great!
Absolutely fabulous! I added a can of pinto beans with the orzo which everyone agreed took it over the top! A total keeper of a recipe: easy, using ingredients in the pantry, and one-pot deliciousness!
Leave it to Ina G to have have the best lamb shanks recipe around. The dry white wine rather than a red was a surprise but it is very welcome surprise.
I’ve only started eating lamb the last few years and this is by far my favourite way to prepare. It is a hearty meal that tastes just as good for lunch on day 2 or 3 as it does right out of the oven. I do add a bit more orzo so that almost all liquid is absorbed. Never had an issue with it being greasy…. Maybe folks aren’t searing the lamb enough to render?Lamb falls off the bone cooking this method and I’d serve it to any guest I had without worry.