1-Getting started: with slow cooked lamb shanks is straightforward and fun. First, prepare all ingredients by chopping the onion, mincing the garlic, and dicing the carrot and celery just like in the directions provided. Then, pat the lamb shanks dry and season them with salt and pepper to help them brown nicely.

2-Next, heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Brown the lamb shanks in batches for about 5 minutes to seal in those juicy flavors remember, a good browning makes a big difference. After that, reduce the heat to medium-low, add the remaining olive oil, and sauté the onion and garlic for 2 minutes before tossing in the carrot and celery; cook for 5 minutes until the onion is translucent.

3-Now, add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves; stir everything together to create that rich base. Return the lamb shanks to the pot, making sure the meaty ends are mostly submerged. Bring it to a simmer on the stove, cover it up, and pop it in the oven preheated to 180°C/350°F for 2 hours. For the final touch, remove the lid and cook uncovered for another 30 minutes until the meat is ultra-tender and clinging to the bone; if it’s not quite there, cover and keep going.

4-Once done, take out the lamb shanks and keep them warm while you discard the bay leaves and thyme. Strain the sauce by pressing the vegetables to extract all those tasty juices, then return it to the pot and simmer gently to reduce it to a syrupy consistency. Finally, season the sauce to taste and serve the lamb shanks over creamy mashed potatoes, polenta, or pasta, topped with plenty of sauce and a sprinkle of fresh thyme if you like. This whole process, from prep to plate, takes about 20 minutes of prep and 3 hours 30 minutes of cooking, giving you time to relax.