1-Getting started with slow cooked lamb shanks is easier than you think, and it all begins with simple prep work. First, preheat your oven to 180°C (350°F) to set the stage for tender results. Pat the lamb shanks dry and season them evenly with salt and black pepper for that perfect flavor base.

2-Next, heat 2 tablespoons of olive oil in a heavy-based pot over high heat. Brown the lamb shanks in two batches, about 5 minutes each, then remove and drain any excess fat to keep things light. Reduce the heat to medium-low, add the remaining olive oil, and sauté the onion and garlic for 2 minutes until they release their aroma.

3-Now, add the carrot and celery, cooking for 5 minutes until the onion turns translucent and sweet. Pour in the red wine, chicken stock or water, crushed tomatoes, tomato paste, thyme, and bay leaves, stirring everything together for a hearty mix. Return the lamb shanks to the pot, pressing them into the liquid so most of the meat is submerged, then bring it to a simmer on the stovetop.

4-Cover the pot and transfer it to the oven, cooking for 2 hours. After that, remove the lid and cook uncovered for another 30 minutes until the lamb is very tender but still holds to the bone. Finally, take out the lamb shanks and keep them warm, discard the bay leaves and thyme, then strain the sauce into a bowl, pressing the vegetables to extract all the goodness.

5-Return the strained sauce to the pot and simmer to reduce it to a syrupy consistency, adjusting seasoning as needed. Serve over mashed potatoes, polenta, or pasta, garnished with fresh thyme leaves if you like. For more creative serving ideas, explore our mulled cider recipes that complement hearty meals like this one.