Slow Cooked Lamb Shanks (Printer-friendly)

Tender lamb shanks braised in rich tomato sauce with herbs and spices for a hearty main.

# What You Need:

→ Meats

01 - 4 lamb shanks (approximately 12–14 oz each)

→ Vegetables

02 - 2 large onions, finely chopped
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced

→ Liquids

06 - 28 oz canned chopped tomatoes (2 x 14 oz cans)
07 - 1 cup dry red wine
08 - 2 cups beef or lamb stock

→ Spices & Herbs

09 - 2 tbsp tomato paste
10 - 2 bay leaves
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 tsp smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Oils

15 - 2 tbsp olive oil

# How to Make It:

01 - Set the oven to 320°F (160°C).
02 - Generously season the lamb shanks with salt and black pepper.
03 - Heat olive oil in a large, heavy-based ovenproof pot over medium-high heat and brown the lamb shanks on all sides, about 8 minutes. Remove and set aside.
04 - Add onions, carrots, and celery to the pot and cook for 5 to 6 minutes until softened. Stir in garlic and cook for 1 additional minute.
05 - Mix in tomato paste, then pour in the red wine. Simmer for 3 to 4 minutes, scraping up browned bits from the pot base.
06 - Return lamb shanks to the pot. Add chopped tomatoes, beef stock, bay leaves, thyme, rosemary, and smoked paprika. Stir thoroughly and bring to a simmer.
07 - Cover the pot tightly and place it in the oven. Cook for 2½ to 3 hours, turning the shanks halfway through cooking, until meat is tender and falling off the bone.
08 - Remove excess fat from the surface and adjust seasoning with salt and pepper to taste.
09 - Serve immediately, spooning generous amounts of sauce over each shank. Ideal with creamy mashed potatoes or polenta.

# Expert Tips:

01 -
  • The lamb becomes so tender you can pull it apart with a fork, no knife needed.
  • The sauce is rich and full of flavor, perfect for soaking into mashed potatoes or polenta.
  • Most of the work happens in the oven, so youre free to relax while it cooks.
  • It feels impressive enough for guests but easy enough for a quiet night at home.
02 -
  • Dont rush the browning, those caramelized edges are where the flavor lives.
  • If the sauce looks too thin at the end, simmer it uncovered on the stovetop for a few minutes to thicken it up.
  • Turning the shanks halfway through ensures they cook evenly and stay moist on all sides.
03 -
  • Use a heavy pot with a tight fitting lid to keep all the moisture locked in.
  • Check the shanks after two and a half hours, some ovens run hotter and they might be done sooner.
  • Pair this with a robust red wine like Shiraz or Cabernet Sauvignon for a meal that feels complete.

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