1-Creating the perfect lamb shanks slow-cooked in red wine sauce is easier than you might think. Start by preheating your oven to 180°C (350°F) to get things going. This step ensures even cooking and helps develop those tender textures we love.

2-First, dry the lamb shanks and season them with salt and pepper for a solid base of flavor. Heat 2 tbsp olive oil in a large heavy pot over high heat, then brown the lamb shanks in two batches for about 5 minutes each. This browning locks in the juices and adds depth, so don’t skip it.

3-Once browned, remove the shanks and drain excess fat from the pot. Lower the heat to medium-low and add the remaining 1 tbsp olive oil. Sauté the onion and garlic for 2 minutes, then toss in the carrot and celery and cook for another 5 minutes until the onions turn translucent and sweet. This builds a flavorful foundation for your sauce.

4-Now, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to combine everything. Place the lamb shanks back into the pot, making sure most of the meaty parts are submerged. Bring it to a simmer on the stove, cover the pot, and transfer it to the oven for 2 hours.

5-After that, remove the lid and cook uncovered for 30 more minutes to thicken the sauce. If the meat isn’t ultra-tender yet, cover and cook a bit longer. Finally, take out the lamb and keep it warm while you strain the sauce, pressing the vegetables to extract all the liquid. Simmer the sauce until it’s syrupy if needed, then adjust seasoning and serve over mashed potatoes or polenta. For a fun twist, pair it with hibiscus mulled cider from our site.