Slow Cooked Lamb Shanks

I first made lamb shanks on a rainy Sunday when I had nowhere to be and all afternoon to let something good happen in the oven. The smell that filled the kitchen after the first hour was enough to convince me this would become a regular in my rotation. By the time they were done, the meat was so tender it barely clung to the bone, and the sauce had thickened into something rich and deeply satisfying.

I remember serving this to friends who claimed they didnt like lamb. They went quiet after the first bite, then asked for seconds. One of them still texts me asking when Im making it again. That night taught me that slow cooking can turn skeptics into believers.

Ingredients

• Lamb shanks: Look for shanks that are roughly the same size so they cook evenly, and dont skip the browning step because thats where the flavor starts.
• Onions, carrots, celery: This trio forms the base of the sauce and adds natural sweetness as it breaks down during the long cook.
• Garlic: Fresh garlic makes a difference here, adding warmth and depth that dried just cant match.
• Canned chopped tomatoes: Use good quality canned tomatoes, they form the backbone of the sauce and their acidity balances the richness of the lamb.
• Dry red wine: Any drinkable red will work, the wine adds complexity and helps deglaze all those browned bits from the bottom of the pot.
• Beef or lamb stock: Stock keeps everything moist and adds another layer of savory flavor, homemade or store bought both work well.
• Tomato paste: A spoonful of paste deepens the tomato flavor and gives the sauce body.
• Bay leaves, thyme, rosemary: Dried herbs are fine here, they infuse the sauce slowly and fill the kitchen with an incredible aroma.
• Smoked paprika: This adds a subtle smokiness that makes the dish feel a little more special.
• Olive oil: For browning the meat and softening the vegetables, it keeps everything from sticking and adds a hint of fruity richness.

Instructions

Get the oven ready:

Preheat your oven to 160°C so its ready when you need it. Low and slow is the secret here.

Season and brown the lamb:

Rub the shanks generously with salt and pepper, then sear them in hot olive oil until theyre deep golden on all sides. This step locks in flavor and creates a beautiful crust.

Soften the vegetables:

Toss the onions, carrots, and celery into the pot and let them cook until they start to soften and smell sweet. Stir in the garlic and let it bloom for a minute.

Build the sauce:

Add the tomato paste and stir it around, then pour in the wine and let it bubble, scraping up all the caramelized bits stuck to the bottom. Those bits are pure flavor.

Bring it all together:

Nestle the lamb shanks back into the pot, then add the tomatoes, stock, bay leaves, and spices. Give it a good stir and bring it to a gentle simmer.

Let the oven work its magic:

Cover the pot tightly and slide it into the oven. After about 90 minutes, turn the shanks over so they cook evenly, then let them go for another hour or so until the meat is fall apart tender.

Finish and serve:

Skim off any fat that has risen to the top, taste the sauce, and adjust the seasoning. Spoon the sauce generously over each shank and serve it with something creamy to soak up every drop.

Save

There was a winter evening when I made this for my family and we sat around the table longer than usual, no one in a hurry to leave. The lamb was so tender it practically melted, and the sauce had thickened into something that clung to every bite. It reminded me that some of the best meals are the ones that take time.

What to Serve It With

Creamy mashed potatoes are my first choice because they soak up the sauce beautifully. Polenta is another favorite, especially if you stir in a little butter and parmesan. A simple side of crusty bread works too, perfect for mopping up every last bit from the plate.

Make It Your Own

A strip of orange zest added to the sauce brings a subtle brightness that cuts through the richness. A pinch of cinnamon adds warmth and a hint of spice that feels almost Moroccan. If you cant find lamb shanks, beef short ribs work just as well and cook in about the same time.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, and the flavors actually deepen overnight. Reheat gently on the stovetop or in the oven, adding a splash of stock if the sauce has thickened too much. You can also freeze the cooked shanks and sauce for up to three months, just thaw overnight in the fridge before reheating.

• Let the dish cool completely before storing to prevent condensation.
• Reheat slowly over low heat so the meat stays tender.
• If freezing, portion it out so you can thaw only what you need.

Save

This dish has a way of turning an ordinary evening into something memorable. I hope it fills your kitchen with warmth and your table with good conversation.

Recipe FAQs

→ How long should lamb shanks be cooked for optimal tenderness?

Slow braising for 2½ to 3 hours allows lamb shanks to become tender and fall off the bone, enhancing their natural flavors.

→ Can red wine be substituted in the cooking process?

Yes, if preferred, you can omit red wine or replace it with additional stock, but red wine adds depth and complexity to the sauce.

→ What side dishes complement lamb shanks with tomato sauce?

Creamy mashed potatoes, polenta, or crusty bread balance the richness and soak up the flavorful sauce effectively.

→ Are there recommended herbs to enhance the sauce flavor?

Thyme, rosemary, bay leaves, and smoked paprika provide aromatic and savory notes that elevate the dish.

→ How can the sauce’s flavor be intensified?

Adding orange zest or a pinch of cinnamon can add a subtle depth and warmth to the tomato-based sauce.