Tender Slow Cooked Lamb Shanks (Print View)

Lamb shanks braised slowly in tomato and herbs for tender, flavorful meat with a rich sauce.

# What You'll Need:

→ Meats

01 - 4 lamb shanks, trimmed of excess fat (12.35–14.1 oz each)

→ 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 (400 ml)
07 - 1 cup beef or lamb stock (250 ml)
08 - 1/2 cup dry red wine (120 ml)
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, or to taste

→ Oils & Others

16 - 2 tablespoons olive oil

# How to Make:

01 - Preheat oven to 320°F or set slow cooker to low heat setting.
02 - Generously season lamb shanks with salt and black pepper.
03 - Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear lamb shanks on all sides until evenly browned, about 8 minutes total. Remove and set aside.
04 - Add onions, carrots, and celery to the same pot. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Add garlic and sauté for an additional minute.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape the pot’s bottom to loosen browned bits. Simmer for 2 minutes to reduce slightly.
06 - Stir in crushed tomatoes, stock, rosemary, thyme, bay leaves, and oregano. Mix thoroughly to combine.
07 - Nestle lamb shanks back into the sauce. Bring mixture to a gentle simmer.
08 - Cover tightly and transfer to oven or slow cooker. Cook until meat is tender and falling off the bone—approximately 2.5 to 3 hours in the oven or 7 to 8 hours on low in a slow cooker.
09 - Remove lamb shanks and cover with foil to keep warm. Skim excess fat from sauce. Optionally simmer uncovered on stovetop for 10–15 minutes to thicken.
10 - Plate lamb shanks and spoon sauce generously over. Garnish with fresh herbs if desired.

# Expert Suggestions:

01 -
  • The meat becomes so tender it practically dissolves on your tongue, no knife required.
  • The sauce is rich enough to feel fancy but comes together without any fussy techniques.
  • It's the kind of dish that gets better as it sits, so you can make it ahead and actually relax before guests arrive.
02 -
  • Don't skip the searing step—it takes only a few minutes and creates flavors that can't be replicated any other way.
  • If your lamb seems tough after cooking, it either wasn't cooked long enough or your oven runs cold; trust the texture, not the clock.
  • The sauce will taste slightly thin when the lamb comes out of the oven, and that's exactly right—reducing it thickens it beautifully without making it gluey.
03 -
  • Make this on a day when you're home anyway; the oven does the work, and the smell alone is worth the wait.
  • If you find lamb shanks frozen, thaw them overnight in the fridge and pat them very dry before searing—moisture is the enemy of a good crust.

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