Slow Cooked Lamb Shanks (Print version)

Lamb shanks braised slowly in a flavorful tomato sauce until tender and falling off the bone.

# Ingredient List:

→ Meats

01 - 4 lamb shanks (approximately 12.3–14.1 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 tablespoons tomato paste
10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Oils

15 - 2 tablespoons olive oil

# How To Make It:

01 - Set the oven to 320°F (160°C) to prepare for braising.
02 - Generously season the lamb shanks with salt and freshly ground black pepper.
03 - Heat olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, about 8 minutes total, then remove and set aside.
04 - Add onions, carrots, and celery to the pot. Cook for 5–6 minutes until softened, then add garlic and sauté for 1 more minute.
05 - Stir in tomato paste, then pour in the red wine. Simmer for 3–4 minutes, scraping up browned bits from the pot bottom.
06 - Return lamb shanks to the pot. Add chopped tomatoes, 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 falling from the bone.
08 - Skim excess fat from the surface, then adjust seasoning with salt and pepper as needed.
09 - Plate the lamb shanks, spooning generous amounts of sauce over each. Serve hot with creamy mashed potatoes or polenta.

# Expert Advice:

01 -
  • The meat becomes so tender it slides off the bone with just a fork, no knife needed.
  • Your kitchen will smell incredible for hours, the kind of aroma that makes neighbors knock.
  • Most of the work happens in the oven while you do absolutely nothing.
  • Leftovers taste even better the next day when the flavors deepen overnight.
02 -
  • Don't skip the searing step, that golden crust is where half the flavor lives.
  • Turn the shanks halfway through cooking so they braise evenly and stay moist all over.
  • If the sauce looks thin after braising, simmer it uncovered on the stovetop for 10 minutes to thicken.
03 -
  • Use a pot that fits the shanks snugly so they stay submerged in the sauce and braise evenly.
  • Let the dish rest for 10 minutes after it comes out of the oven, the meat relaxes and the sauce settles.
  • Pair it with the same wine you cooked with, the flavors echo each other beautifully.

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