1-Getting slow roasted lamb shanks just right starts with simple steps that build incredible flavor. First, preheat your oven to 180°C (350°F) and pat the lamb shanks dry before seasoning them with salt and pepper. This preparation sets the stage for a dish that’s tender and full of taste.

2-Next, heat 2 tablespoons of olive oil in a heavy pot over high heat and brown the lamb shanks in two batches, about 5 minutes each, to lock in those juicy flavors. Once browned, remove the shanks and drain excess fat from the pot, then reduce the heat to medium-low and add the remaining olive oil.

3-Sauté the onion and garlic for about 2 minutes, then add the carrot and celery and cook for 5 more minutes until the onions are translucent and sweet. At this point, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to create a rich base.

4-Bringing It All Together Return the lamb shanks to the pot, making sure they’re mostly submerged in the liquid, and bring everything to a simmer on the stovetop. Cover the pot and transfer it to the oven to cook for 2 hours, then uncover and cook for another 30 minutes to thicken the sauce.

5-After cooking, check that the meat is ultra-tender, remove the shanks, and discard the bay leaves and thyme sprigs. Strain the sauce, pressing the vegetables to extract all the goodness, then simmer it back in the pot until it’s syrupy. Finally, serve the lamb shanks with the sauce over mashed potatoes, polenta, or bread, and garnish with fresh thyme leaves if desired.