1-Getting started: with this lamb shanks recipe is straightforward, and it all begins with preheating your oven to 180°C / 350°F. First, season the 4 lamb shanks with 1 teaspoon salt and 1 teaspoon pepper for that essential flavor base. Heat 2 tablespoons of olive oil in a large heavy pot over high heat, then brown the lamb shanks in batches for about 5 minutes until they’re nicely seared.

2-Once browned, remove the shanks and set them aside. Lower the heat to medium-low and add the remaining 1 tablespoon of olive oil to the pot. Sauté the finely diced onion and 3 minced garlic cloves for 2 minutes, then toss in 1 cup of peeled, finely diced carrot and 1 cup of finely diced celery, cooking for another 5 minutes until softened.

3-Next, pour in 2 1/2 cups of full-bodied red wine, 2 cups of low sodium chicken stock, 800 grams of canned crushed tomatoes, and 2 tablespoons of tomato paste. Add 5 sprigs of thyme and 2 dried bay leaves, stirring everything together to combine. Return the lamb shanks to the pot, making sure the meaty parts are mostly submerged.

4-Bring the mixture to a simmer, cover the pot, and transfer it to the oven for 2 hours. After that, remove the lid and cook uncovered for an additional 30 minutes until the lamb is tender and pulls away from the bone. Take out the lamb and keep it warm, then discard the bay leaves and thyme sprigs before straining the sauce and pressing the vegetables to extract more liquid.

5-Finally, return the sauce to the pot and reduce it over medium heat to a syrupy consistency if needed, seasoning to taste. Serve the lamb shanks over polenta, mashed potatoes, or rice, garnished with fresh thyme if you like. For more on searing techniques, you can explore our searing meat guide to enhance your skills. This whole process takes about 20 minutes of prep and 3.5 hours of total cooking time.