1-First, prepare your ingredients by seasoning the lamb shanks with 1 teaspoon salt and 1 teaspoon pepper, then pat them dry for a good sear. Heat 2 to 3 tablespoons of olive oil in a large pot over medium-high heat and brown the lamb shanks on all sides for about 4-5 minutes each, which helps lock in those juicy flavors a tip that’s gold for any lamb shanks recipe. Once browned, remove the shanks and set them aside while you sauté the vegetables.

2-Next, in the same pot, add the finely diced onion, 3 minced garlic cloves, 1 cup peeled and finely diced carrot, and 1 cup finely diced celery, cooking until softened, about 5 minutes. This builds a rich base for the sauce, which includes 2 1/2 cups of full-bodied red wine, the 800-gram can of crushed tomatoes, 2 tablespoons of tomato paste, and 2 cups of low sodium chicken stock or water. Don’t forget to toss in 5 sprigs of thyme and 2 dried bay leaves for that extra depth.

3-Now, return the lamb shanks to the pot, making sure they’re mostly submerged in the sauce, then bring everything to a simmer. Cover the pot and transfer it to a preheated 180°C (350°F) oven for 2 hours, allowing the meat to become tender. For the final touch, uncover and cook for another 30 minutes until the lamb is falling off the bone, resulting in that signature red wine sauce everyone loves.

4-After cooking, strain and reduce the sauce until it’s syrupy, then season to taste. Serve your lamb shanks alongside creamy mashed potatoes, polenta, or pasta, garnished with fresh thyme if you like.