1-First Step: Get Everything Ready Start by patting the 4 lamb shanks dry and trimming any excess fat. Season them with 1 tsp salt and 1 tsp black pepper, then set them adore. Chop your veggies: finely dice 1 onion and mince 3 garlic cloves, along with peeling and dicing 1 cup carrot and 1 cup celery. Measure out 2 1/2 cups red wine, 2 cups low sodium chicken stock or water, 800g crushed tomatoes, and 2 tbsp tomato paste. Gather your herbs like 5 sprigs thyme and 2 dried bay leaves. Preheat the oven to 180°C/350°F to get things going smoothly for your slow cooked lamb shanks.

2-Second Step: Brown the Lamb Heat 2 tablespoons olive oil in a heavy pot over high heat. Brown the lamb shanks in batches for about 5 minutes until they turn evenly brown, which adds that crucial flavor we love in slow cooked lamb shanks. Remove them and drain off any excess fat to keep the dish from getting too greasy.

3-Third Step: Cook the Aromatics Lower the heat to medium low and add the remaining olive oil if needed, up to 1 tablespoon. Sauté the diced onion and minced garlic for 2 minutes until they smell amazing. Then, toss in the 1 cup diced carrot and 1 cup diced celery, cooking for another 5 minutes until the onion softens and turns sweet.

4-Fourth Step: Add the Liquids and Herbs Pour in 2 1/2 cups red wine, 2 cups chicken stock or water, 800g crushed tomatoes, 2 tbsp tomato paste, 5 sprigs thyme or 2 tsp dried thyme, and 2 dried bay leaves. Stir well to mix everything together. This creates the rich braising liquid that makes slow cooked lamb shanks so tender.

5-Fifth Step: Braise the Lamb Put the lamb shanks back in the pot, making sure they’re mostly submerged in the liquid. Bring it to a simmer on the stove, then cover and pop it in the oven for 2 hours. After that, remove the lid and bake uncovered for another 30 minutes; check if the meat is tender, and cook longer if it needs more time.

6-Sixth Step: Finish and Serve Take out the lamb shanks and keep them warm while you handle the sauce. Strain it, pressing out the juices from the veggies, then simmer gently to thicken it up. Adjust the seasoning with salt and pepper, and serve over mashed potatoes, polenta, or pasta with fresh thyme leaves as a garnish.