Tender Slow Cooked Lamb Shanks (Printable Version)

Lamb shanks braised slowly in aromatic 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 freshly ground black pepper.
03 - Heat olive oil in a large, heavy ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, approximately 8 minutes. Remove and set aside.
04 - Add onions, carrots, and celery to the pot and sauté for 5 to 6 minutes until softened. Add minced garlic and cook for another minute.
05 - Stir in tomato paste, then pour in the red wine. Simmer for 3 to 4 minutes, scraping up any browned bits from the pot base.
06 - Return the lamb shanks to the pot. Add chopped tomatoes, beef stock, bay leaves, thyme, rosemary, and smoked paprika. Stir well and bring to a simmer.
07 - Cover with a tight-fitting lid and transfer to the oven. Cook for 2½ to 3 hours, turning the shanks halfway through, until meat is tender and falls off the bone.
08 - Skim excess fat from the surface. Adjust seasoning with salt and pepper to taste.
09 - Serve hot with ample sauce, ideally accompanied by creamy mashed potatoes or polenta.

# Expert Advice:

01 -
  • The meat becomes so tender it practically melts on your tongue, which sounds like exaggeration until you taste it.
  • One pot does all the work while you read a book or take a walk, making you feel accomplished without effort.
  • The sauce is rich enough to feel special but honest enough that it doesn't require fancy technique.
02 -
  • Patience with the searing step matters more than you think; rushing it means you skip the caramelization that makes the whole dish taste deeper and richer.
  • Don't peek constantly or remove the lid too often while braising; you're building steam and moisture that keeps the meat impossibly tender.
  • The sauce will taste slightly underseasoned before serving, then perfect after the shanks are plated and resting; trust this process.
03 -
  • Use a heavy Dutch oven or ovenproof pot with a tight-fitting lid; the even heat distribution and moisture retention are what make this recipe succeed.
  • If you have access to fresh herbs, toss in a couple of fresh rosemary and thyme sprigs alongside the dried versions for an extra dimension of flavor.

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