Slow Cooked Lamb Shanks (Printable version)
Tender lamb shanks braised slowly in a rich tomato and herb sauce with savory depth.
# Ingredient list:
→ Meats
01 - 4 lamb shanks (12 to 14 oz each), trimmed of excess fat
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 carrots, peeled and diced
04 - 3 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1 2/3 cups canned crushed tomatoes
07 - 1 cup beef or lamb stock
08 - 1/2 cup dry red wine
09 - 2 tablespoons tomato paste
→ Herbs & Spices
10 - 2 sprigs fresh rosemary
11 - 3 sprigs fresh thyme
12 - 2 bay leaves
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground black pepper
15 - 1 1/2 teaspoons salt (adjust to taste)
→ Oils & Others
16 - 2 tablespoons olive oil
# Directions:
01 - Preheat the oven to 320°F (160°C) or set the slow cooker to low heat.
02 - Generously season lamb shanks with salt and black pepper on all sides.
03 - In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Sear lamb shanks until browned on all sides, approximately 8 minutes total. Remove and set aside.
04 - Add chopped onions, carrots, and celery to the same pot and sauté for 5 to 7 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the pot bottom to deglaze. Simmer for 2 minutes.
06 - Incorporate crushed tomatoes, stock, rosemary, thyme, bay leaves, and oregano. Stir to combine thoroughly.
07 - Nestle lamb shanks back into the pot with the sauce. Bring to a gentle simmer.
08 - Cover pot tightly and transfer to oven, cooking for 2.5 to 3 hours, or cook in slow cooker on low for 7 to 8 hours, until lamb is tender and falling off the bone.
09 - Remove lamb shanks and cover with foil to retain warmth. Skim excess fat from sauce and simmer uncovered on the stovetop for 10 to 15 minutes to thicken if desired.
10 - Plate lamb shanks and spoon sauce generously over. Garnish with fresh herbs as preferred.
# Expert Tips:
01 -
- The meat gets so tender it dissolves on your tongue, making you feel like a talented cook without any special tricks.
- You can throw it all together and then ignore it for hours while your oven does the real work.
- The sauce is glossy, complex, and tastes like you've been simmering it since morning, even though you haven't.
- It's naturally gluten-free and pairs beautifully with almost anything starchy you put next to it.
02 -
- Don't skip the searing step even though it adds time, because those browned bits are where the real depth comes from.
- Check the lamb around the 2.5-hour mark because ovens vary, and you want it tender but not falling into stringy pieces.
- If your sauce looks too thin at the end, a quick simmer on the stovetop will concentrate it without overcooking the meat.
03 -
- Brown the shanks in batches if your pot is crowded; crowded meat steams instead of searing, and you lose those crucial deep flavors.
- Taste the sauce before serving and adjust salt to your preference, as it concentrates during cooking and can become oversalted if you're not careful.