1-Getting started with slow cooked lamb shanks: First, prepare all ingredients by chopping onions, mincing garlic, and patting lamb shanks dry with paper towels. This sets the stage for a dish that simmers to perfection.

2-Next: heat 2 tablespoons olive oil in a large heavy pot over high heat and sear lamb shanks in batches until browned on all sides, about 5 minutes per batch. Then, lower the heat to medium-low, add the remaining olive oil, and sauté onion and garlic for 2 minutes before adding carrot and celery; cook for 5 minutes until the onion is translucent and sweet.

3-After that: add red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves, stirring to combine. Return the lamb shanks to the pot, pressing them in so they are mostly submerged, then bring the liquid to a simmer on the stove. For more ideas on similar dishes, try this easy slow cooker chicken recipe that pairs well with family meals.

4-Preheat your oven: to 180°C (350°F) and cover the pot before transferring it to the oven. Cook for 2 hours, then remove the lid and cook uncovered for 30 more minutes until the meat is fork-tender. Once done, remove the lamb shanks, discard bay leaves and thyme, strain the sauce into a bowl while pressing the vegetables, and simmer it in the pot to reduce slightly if needed.

5-Finally: season the sauce with salt and pepper to taste and serve the lamb shanks over mashed potato, polenta, or pasta, garnished with fresh thyme leaves. Prep time is about 20 minutes, and cook time runs around 3 hours 30 minutes including oven cooking and sauce reduction. This method ensures the meat stays tender, as lamb shanks can’t be overcooked.