Slow Cooked Lamb Shanks

I was standing in a tiny butcher shop in Sicily when I first saw lamb shanks piled high, their deep marbled color almost burgundy in the afternoon light. The butcher told me to cook them low and slow in tomato, wine, and time. That evening, following his advice with whatever I had on hand, I learned that patience in the kitchen is not a virtue but a necessity.

The first time I made this for my family, I worried three hours was too long. But when I pulled the pot from the oven and lifted the lid, steam billowing up with the scent of wine and herbs, I knew I had stumbled onto something worth repeating. My father, who rarely comments on food, asked for seconds before he finished his first plate.

Ingredients

• Lamb shanks: Look for shanks with a good amount of meat and some visible marbling, they will stay moist and flavorful during the long braise.
• Onions: Yellow or brown onions work best here, their natural sweetness caramelizes slowly and balances the acidity of the tomatoes.
• Carrots and celery: These form the aromatic base and soften into the sauce, adding gentle sweetness and body without overpowering the lamb.
• Garlic: Fresh cloves minced right before cooking release the most fragrance, avoid pre-minced if you can.
• Canned chopped tomatoes: Use good quality canned tomatoes, preferably San Marzano or similar, as they break down beautifully and provide rich, consistent flavor.
• Dry red wine: A full-bodied wine like Merlot or Shiraz adds depth, but you do not need an expensive bottle, just something you would drink.
• Beef or lamb stock: Homemade is wonderful, but a good quality store-bought stock works perfectly fine and saves time.
• Tomato paste: This concentrates the tomato flavor and helps thicken the sauce, a little goes a long way.
• Bay leaves, thyme, rosemary: Dried herbs hold up better in long cooking, their oils release slowly and infuse the entire pot.
• Smoked paprika: Just a teaspoon adds a subtle smokiness that makes people wonder what your secret ingredient is.
• Olive oil: Use a decent olive oil for searing, it can handle the heat and adds a fruity note to the base.

Instructions

Preheat and Prepare:

Set your oven to 160°C (320°F) so its ready when you need it. Season the lamb shanks all over with salt and pepper, being generous because much of it will season the sauce too.

Sear the Lamb:

Heat the olive oil in a heavy pot over medium-high heat until it shimmers, then brown the shanks on all sides until deeply golden, about 8 minutes total. The crust you build here is flavor you cannot get back later, so do not rush this step.

Build the Aromatics:

Remove the shanks and set them aside, then add the onions, carrots, and celery to the same pot. Sauté them in the remaining fat for 5 to 6 minutes until they soften and start to color, then stir in the garlic for just a minute until fragrant.

Deglaze with Wine:

Stir in the tomato paste to coat the vegetables, then pour in the red wine. Let it bubble and simmer for 3 to 4 minutes, scraping up all the browned bits stuck to the bottom of the pot with a wooden spoon.

Assemble and Braise:

Nestle the lamb shanks back into the pot, then add the chopped tomatoes, stock, bay leaves, thyme, rosemary, and smoked paprika. Bring everything to a gentle simmer, then cover tightly with a lid and slide the pot into the oven.

Cook Low and Slow:

Let the shanks braise undisturbed for 2½ to 3 hours, turning them gently halfway through if you remember. The meat is ready when it yields easily to a fork and threatens to fall off the bone.

Finish and Serve:

Skim any excess fat from the surface with a spoon, then taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve each shank with a generous ladleful of sauce, the kind that pools around mashed potatoes or polenta and begs to be soaked up.

Pin It

One winter evening, I served this to friends who had never tried lamb before. They were skeptical at first, but by the end of the meal, they were using bread to chase every last bit of sauce from their plates. It was quiet around the table, the good kind of quiet that comes when people are too busy enjoying something to talk.

What to Serve With Lamb Shanks

Creamy mashed potatoes are my go-to because they soak up the sauce like a sponge, but polenta is equally wonderful and adds a slightly sweet, earthy note. A simple green salad with a sharp vinaigrette cuts through the richness, and crusty bread is non-negotiable for mopping up every drop. If you want to go all out, roasted root vegetables or garlic green beans make excellent side companions.

How to Store and Reheat

Let the shanks cool completely, then transfer them along with the sauce to an airtight container. They will keep in the fridge for up to three days and the flavors only improve as they sit. To reheat, place everything in a covered pot over low heat and warm gently, adding a splash of stock or water if the sauce has thickened too much. You can also reheat individual portions in the microwave, but do it slowly to avoid drying out the meat.

Make-Ahead and Freezing Tips

This dish is a dream for make-ahead cooking. You can braise the shanks up to two days in advance, let them cool, and refrigerate until you are ready to serve. Freezing works beautifully too, pack the shanks and sauce into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge, then reheat gently on the stovetop, and you will have a meal that tastes like you spent all day in the kitchen.

• Add a strip of orange zest or a pinch of cinnamon to the sauce for a warm, unexpected depth.
• Swap lamb shanks for beef short ribs if you prefer, the technique and timing remain the same.
• Pair this with a robust red wine like Shiraz or Cabernet Sauvignon, both for cooking and drinking.

Pin It

There is something about pulling a pot of lamb shanks from the oven, the lid fogged with steam and the sauce bubbling gently, that makes you feel like a real cook. It is comfort, it is ceremony, and it is a dish that never fails to make people feel cared for.

Recipe FAQs

→ How long does it take to cook lamb shanks until tender?

Lamb shanks typically require 2.5 to 3 hours of slow braising in a low oven to achieve tender, falling-off-the-bone texture.

→ Can I use a substitute for lamb shanks?

Beef short ribs make an excellent alternative, offering similar richness and texture when braised slowly.

→ What side dishes complement slow-cooked lamb shanks?

Creamy mashed potatoes or soft polenta work perfectly, balancing the rich sauce and tender meat.

→ How do herbs like thyme and rosemary influence the dish?

They add fragrant, earthy notes that enhance the savory tomato sauce and deepen the flavor profile of the lamb.

→ Is red wine necessary in the cooking process?

Red wine adds acidity and complexity to the sauce, helping to tenderize the meat and enrich the overall taste.