Slow-roasted Lamb Shank Recipe

Preheat and ready shanks

Preheat the oven to 300°F (150°C). Pat the lamb shanks dry with paper towels. Season all over with kosher salt and black pepper. Lightly dust each shank with the tablespoon of flour, shaking off excess — this helps with browning and slightly thickens the sauce.

Tie each shank with kitchen twine if needed to keep meat close to the bone and promote even cooking (optional).

Heat a large Dutch oven or ovenproof braising pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the shanks (work in batches if needed so they don't crowd) and brown on all sides, about 6–8 minutes total per batch. Transfer browned shanks to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon olive oil if the pan is dry. Add the chopped onion (see note: dice roughly), carrots (cut into 1-inch chunks), and celery (1/2-inch slices). Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly — this removes raw tomato flavor.

Pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half (2–4 minutes).

Return the shanks to the pan, nestling them among the vegetables. Add the 3 cups beef or lamb stock and enough water (up to 1 cup) so the liquid comes about two-thirds up the sides of the shanks but does not fully submerge the bones.

Tuck the rosemary sprigs, thyme sprigs, and the 2 bay leaves into the liquid around the shanks.

Bring the liquid to a gentle simmer on the stovetop over medium heat. Cover the Dutch oven with its lid and transfer to the preheated oven.

Cook low and slow at 300°F (150°C) for 2.5 to 3 hours, or until the meat is very tender and pulls easily away from the bone. Check at 2 hours: if the liquid is reducing too quickly, add a splash of water or stock.

Carefully remove the Dutch oven from the oven. Transfer the shanks to a warm plate and tent with foil to rest while you finish the sauce.

Place the pan with braising liquid on the stovetop over medium-high heat. Remove and discard the rosemary stems and bay leaves. Use a slotted spoon to transfer the vegetables to the pan juices and simmer 6–8 minutes to reduce and concentrate flavors. If you prefer a smoother sauce, remove about half the vegetables and purée them with an immersion blender or in a blender, then stir back into the pan.

Stir in 1 teaspoon brown sugar and 1 teaspoon red wine vinegar to balance acidity and deepen flavor. Taste and adjust seasoning with salt and pepper as needed.

Whisk in 1 tablespoon cold butter, one small piece at a time, off heat to give the sauce a glossy finish.

Return the shanks to the sauce to warm briefly (1–2 minutes) and spoon sauce over the meat. Sprinkle chopped fresh parsley over the shanks for freshness.

Serve the slow-roasted lamb shanks over mashed potatoes, creamy polenta, or buttered egg noodles, spooning generous amounts of the braising sauce and vegetables over each portion.