1-First, preheat your oven to 180°C (350°F) and prepare your ingredients. Dry the lamb shanks and season them with salt and pepper for a solid base flavor.

2-Next, heat 2 tablespoons of olive oil in a heavy pot on high heat and brown the lamb shanks in batches for about 5 minutes. This step locks in the juices and adds that deep flavor we all love.

3-Then, reduce the heat to medium-low, add the remaining olive oil, and sauté the onion and garlic for 2 minutes. Add the carrot and celery and cook for 5 minutes until softened, building a flavorful foundation.

4-After that, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves. Return the lamb shanks to the pot, making sure most of the meaty parts are submerged.

5-Bring everything to a simmer on the stove, cover the pot, and transfer it to the oven for 2 hours. For the final touch, remove the lid and cook uncovered for an additional 30 minutes to enhance the texture.

6-Once done, remove the lamb shanks and keep them warm. Discard the bay leaves and thyme sprigs, then strain the sauce, pressing the vegetables for liquid, and simmer to reduce if needed before adjusting seasoning.

7-Serve the lamb shanks with your choice of side, like mashed potatoes or polenta, and drizzle with plenty of sauce. If you’re pairing this with a dessert, try our apple pie a la mode recipe for a sweet finish that complements the savory notes.