Slow Cooked Lamb Shanks (Printable Version)

Meltingly soft lamb shanks braised in aromatic tomato sauce with herbs and red wine.

# What You Need:

→ Meats

01 - 4 lamb shanks (12–14 oz each)

→ Vegetables

02 - 2 large onions, finely chopped
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced

→ Liquids

06 - 28 oz canned chopped tomatoes (2 x 14 oz cans)
07 - 1 cup dry red wine
08 - 2 cups beef or lamb stock

→ Spices & Herbs

09 - 2 tbsp tomato paste
10 - 2 bay leaves
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 tsp smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Oils

15 - 2 tbsp olive oil

# How-To Steps:

01 - Preheat the oven to 320°F.
02 - Season lamb shanks generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 8 minutes. Remove and set aside.
04 - Add onions, carrots, and celery to the pot; sauté for 5 to 6 minutes until softened. Add garlic and cook for 1 additional minute.
05 - Stir in tomato paste, then pour in red wine. Simmer for 3 to 4 minutes, scraping up browned bits from the pot.
06 - Return lamb shanks to the pot. Add chopped tomatoes, beef or lamb stock, bay leaves, thyme, rosemary, and smoked paprika. Stir to combine and bring to a simmer.
07 - Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 2½ to 3 hours, turning lamb shanks halfway through, until meat is tender and falling off the bone.
08 - Skim excess fat from the surface. Adjust seasoning with salt and pepper to taste.
09 - Serve lamb shanks hot with ample sauce spooned over each piece. Ideal with creamy mashed potatoes or polenta.

# Helpful Tips:

01 -
  • The meat becomes so tender it slides off the bone with just a fork, no knife needed.
  • Your kitchen will smell like a rustic Italian trattoria for hours, the kind of aroma that makes neighbors curious.
  • It looks impressive but requires almost no active work once its in the oven, leaving you free to relax or prep sides.
  • Leftovers taste even better the next day when the flavors have had time to marry and deepen.
02 -
  • Do not skip the searing step, the caramelized crust on the lamb is where half the flavor lives.
  • If the sauce looks too thin after braising, remove the shanks and simmer the liquid on the stovetop for 10 minutes to reduce and thicken.
  • Always turn the shanks at least once during cooking so they braise evenly and do not dry out on one side.
  • Let the dish rest for 10 minutes after pulling it from the oven, the meat will relax and the sauce will settle into itself.
03 -
  • Use a heavy-bottomed Dutch oven with a tight-fitting lid to trap moisture and ensure even heat distribution.
  • If you have time, sear the shanks the night before and refrigerate them with the vegetables, the next day you just assemble and braise.
  • Taste the sauce before serving and do not be afraid to add a pinch of sugar if the tomatoes taste too sharp.
  • For an extra silky sauce, blend half of the vegetables and liquid after braising, then stir it back into the pot.

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