1-Getting started with slow roasted lamb shanks is simple and rewarding. First, preheat your oven to 180°C (350°F) to ensure even cooking. Pat the lamb shanks dry and season them with salt and pepper for that essential flavor base, as mentioned in the recipe summary.

2-Next, heat 2 tablespoons of olive oil in a large heavy pot over high heat and brown the lamb shanks in batches for about 5 minutes until they’re nicely colored on all sides. This step is crucial for developing the rich taste. After browning, 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 to cook for another 5 minutes until the onion softens and sweetens.

3-Then, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to create the braising liquid. Return the lamb shanks to the pot, making sure they’re mostly submerged, and bring everything to a simmer on the stove. For more on healthy ingredient choices, check out health benefits of lamb. Cover the pot and transfer it to the oven to cook for 2 hours, then uncover and cook for an additional 30 minutes until the meat is tender but still on the bone.

4-Once done, remove the lamb on a separate warm plate, and discard the bay leaves and thyme sprigs. Strain the sauce, pressing the vegetables to extract maximum flavor, and reduce it in the pot if needed for a syrupy consistency. Finally, adjust the seasoning and serve the lamb shanks over mashed potatoes, polenta, or pasta, garnished with fresh thyme. This slow-cooked lamb method takes about 20 minutes of prep and 3 hours 30 minutes of cooking, perfect for busy schedules. For related ideas, explore simple recipes on our blog that pair well with this dish.

5-To make sure the meat stays moist, baste it occasionally during roasting. This technique enhances the flavors from the red wine sauce, making your slow roasted lamb shanks even better.