Slow Cooked Lamb Shanks Tomato (Printer-friendly)

Tender lamb shanks braised in rich tomato sauce, ideal for comforting and hearty meals.

# What You’ll Need:

→ Meats

01 - 4 lamb shanks (approximately 12.5 to 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 Make It:

01 - Preheat the oven to 320°F.
02 - Generously season the lamb shanks with salt and freshly ground black pepper.
03 - Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned, about 8 minutes. Remove and set aside.
04 - Add onions, carrots, and celery to the pot and sauté for 5 to 6 minutes until softened. Add garlic and cook for an additional minute.
05 - Stir in the tomato paste, then pour in the red wine. Simmer for 3 to 4 minutes, scraping the pot to release browned bits.
06 - Return lamb shanks to the pot. Add chopped tomatoes, stock, bay leaves, thyme, rosemary, and smoked paprika. Stir to combine and bring to a simmer.
07 - Cover with a tight-fitting lid and transfer to the oven. Cook for 2.5 to 3 hours, turning the shanks halfway through, until meat is tender and falling off the bone.
08 - Skim any excess fat from the surface. Adjust seasoning with salt and pepper as needed.
09 - Serve hot, spooning plenty of the rich sauce over each lamb shank. Pair well with creamy mashed potatoes or polenta.

# Expert Tips:

01 -
  • The meat becomes so tender it slides off the bone with just a fork, no knife needed.
  • Your kitchen smells like an Italian trattoria for hours, which is half the magic.
  • Most of the work happens in the oven, leaving you free to set the table or pour the wine.
  • Leftovers taste even better the next day when the flavors have had time to marry.
02 -
  • Don't skip the searing step, that golden crust is where most of the deep flavor comes from.
  • If your pot doesn't have a tight lid, cover it with foil first then the lid to trap all the steam.
  • The meat is done when it jiggles slightly and pulls away from the bone with almost no effort.
  • Let the dish rest for 10 minutes after it comes out of the oven so the sauce settles and thickens just a bit.
03 -
  • Use a heavy pot with thick walls, it holds heat evenly and prevents hot spots that can scorch the sauce.
  • Turn the shanks gently with tongs, not a fork, so you don't pierce the meat and lose precious juices.
  • Pour yourself a glass of the same wine you used in the pot, it makes the whole process feel like the occasion it is.

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