Lamb shanks and orzo from Barefoot Contessa Foolproof: Recipes You Can Trust (page 134) by Ina Garten

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Notes about this recipe

  • Peterkjsoe on January 10, 2026

    Made it “Greek-style” by substituting rosemary for oregano, thyme, fennel seeds, and cumin, and added sliced red peppers, feta and parsley

  • Bluewhisper39 on March 01, 2020

    Made this recipe and thought the recipe itself was easy to execute. However, I wasn't a fan of the flavor. I added chili flakes and more garlic. It also took longer than 2 hours in order to make the lamb shanks "fall off the bone tender". I cooked for 3 hours. I skimmed the fat as much as I could before adding orzo. I won't make this again. I prefer a sauce with red wine.

  • anya_sf on February 03, 2019

    Very easy and good for so little work. Definitely needed the full amounts of salt and pepper. However, very fatty if you don't trim the lamb shanks well. Next time I would braise the lamb a day ahead, chill overnight, remove the fat, then reheat and add the orzo.

  • julesamomof2 on August 19, 2017

    Served this for a winter dinner party and I chose it because I was looking for a one pot make ahead meal. Others loved it-I wasn't crazy about the lamb shanks, not sure why, just personal preference I guess. Not a fan of sawing meat off bones I guess.

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