Ingredients

4 lamb shanks (1.5 lb each, excess fat removed)

2 tsp sea salt (plus more to taste)

1/2 tsp black pepper (plus more to taste)

2 tbsp olive oil

2 medium Roma tomatoes (diced)

1/2 small red onion (diced)

2 medium carrots (peeled and sliced)

1 cup dry red wine (such as Cabernet, Pinot Noir, or Merlot)

1 1/2 cups water

14 oz tomato puree

4 medium beef stock cubes (crushed)

3 cloves garlic (minced)

2 tbsp fresh herbs (2 tsp each of thyme, rosemary, and parsley)

3 medium bay leaves (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: Pat the lamb shanks dry with paper towels. Season them evenly with sea salt and black pepper.

Step 3: Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the lamb shanks for 2-3 minutes on each side until browned, then remove them from the skillet, leaving the juices behind. Set the shanks aside.

Step 4: Add the diced tomatoes, red onion, and sliced carrots to the skillet. Cook for 3-5 minutes until the onions are translucent and the vegetables soften.

Step 5: Stir in the minced garlic and sauté for about 1 minute until fragrant.

Step 6: Pour in the red wine, water, and tomato puree. Add the crushed beef stock cubes and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes, then remove from heat. Taste and adjust salt and pepper as needed.

Step 7: Return the lamb shanks to the skillet. Arrange the thyme, rosemary, parsley, and bay leaves around the meat.

Step 8: Cover the skillet tightly with foil and place it in the lower part of the preheated oven. Cook for 2.5 hours, basting the lamb occasionally with the tomato sauce, until the meat is fall-apart tender.

Tips & Variations

For deeper flavor, marinate the lamb shanks in olive oil, garlic, and herbs for a few hours before cooking.

If you prefer a thicker sauce, remove the lid during the last 30 minutes to allow the liquid to reduce.

Swap red wine for beef broth if you want a milder taste or avoid alcohol.

Serve with creamy mashed potatoes or polenta to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb and sauce on the stovetop over low heat, stirring occasionally to prevent sticking. For longer storage, freeze in a sealed container for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use other cuts of lamb instead of shanks?

Yes, you can use lamb shoulder or neck for a similar slow-cooked, tender result. These cuts also benefit from long, slow cooking to break down connective tissue.

Do I need an oven-safe skillet for this recipe?

Using an oven-safe skillet makes the process easier, but if you don’t have one, transfer everything to a covered roasting pan or Dutch oven before placing it in the oven.