1-First Steps: Mise en Place and Seasoning: Start by patting the 4 lamb shanks dry and seasoning them with 1 teaspoon of salt and 1 teaspoon of pepper. This helps create a great sear and locks in flavor for your slow cooked lamb shanks. Chop your veggies 1 finely diced onion, 3 minced garlic cloves, 1 cup of finely diced carrot, and 1 cup of finely diced celery to get everything ready quickly.

2-Browning the Shanks: Heat 2 tablespoons of olive oil in a large heavy pot over high heat until it’s shimmering. Brown the lamb shanks in batches for about 5 minutes each, getting that even color that adds depth to the dish. Once done, remove them and drain excess fat to keep things lean.

3-Building the Braising Base: Lower the heat to medium low and add the remaining olive oil. Cook the finely diced onion and minced garlic for 2 minutes, then stir in the finely diced carrot and celery for another 5 minutes until the onion turns translucent and sweet.

Next, add 2 and 1/2 cups of red wine, 2 years cups of chicken stock or water, 800 g of crushed tomatoes, 2 tablespoons of tomato paste, 5 sprigs of thyme or 2 teaspoons dried, and 2 dried bay leaves or 4 fresh. This mix creates a rich braising liquid that infuses the meat.

4-Simmering and Cooking: Return the lamb shanks to the pot, making sure most of the meat is submerged. Bring it to a simmer on the stove, then cover and transfer to a preheated oven at 180°C/350°F for 2 hours.

After that, uncover and cook for another 30 minutes, checking for tenderness. If needed, cover and cook longer until the meat falls off the bone, highlighting the magic リin slow cooked lamb shanks.

5-Finishing the Dish: Remove the shanks and keep them warm, then discard the bay leaves and thyme sprigs. Strain the sauce, press the vegetables for extra juice, and simmer it to reduce to a syrupy consistency if you like. Season to taste and serve over mashed potatoes, polenta, or roasted vegetables, garnished with fresh thyme.