Lamb Shank Recipe
This tender lamb shank recipe is slow-cooked in a rich, herby tomato-wine sauce. It's hearty, flavorful, and falls off the bone—perfect for cozy dinners or special weekend meals.
Equipment
- Large oven-safe pot or Dutch oven
- Sharp Knife
- Cutting Board
- Measuring cups & spoons
- Wooden Spoon or Spatula
- Tongs
- Oven
Ingredients
- 4 lamb shanks around 13 oz / 400g each
- 1 tsp EACH cooking/kosher salt and pepper
- 2 – 3 tbsp olive oil separated
- 1 onion finely diced (brown, yellow or white)
- 3 garlic cloves minced
- 1 cup carrot peeled, finely diced
- 1 cup celery finely diced
- 2 1/2 cups red wine (full bodied (good value wine not expensive!
- 800 g / 28oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups chicken stock low sodium (or water)
- 5 sprigs of thyme preferably tied together, or 2 tsp dried thyme
- 2 dried bay leaves or 4 fresh
Instructions
- Season lamb shanks with salt and pepper.
- Heat oil in a pot and sear lamb on all sides until browned, then set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until soft.
- Stir in tomato paste, then add red wine and simmer for 5 minutes.
- Add crushed tomatoes, stock, thyme, and bay leaves. Return lamb to pot.
- Cover and cook in a preheated oven at 160°C (320°F) for 2.5 hours.
- Remove lid for the last 20 minutes for a thicker sauce.
- Serve hot with rice, polenta, or crusty bread.
