1-Getting started with lamb shanks: First, season the 4 lamb shanks with 1 teaspoon salt and 1 teaspoon pepper, then brown them in 2 to 3 tablespoons of olive oil in a heavy pot over medium heat for about 5-7 minutes to lock in flavor. This step builds a tasty base, so don’t rush it.

2-Next: in the same pot, sauté 1 finely diced onion, 3 minced garlic cloves, 1 cup peeled and finely diced carrot, and 1 cup finely diced celery in a bit more olive oil until they soften and release their aromas, about 5 minutes. Add 2 1/2 cups of full-bodied red wine, the 800g can of crushed tomatoes, 2 tablespoons of tomato paste, and 2 cups of low sodium chicken stock or water to create a rich sauce base. Stir in 5 sprigs of thyme and 2 dried bay leaves for extra depth.

3-Return the browned lamb shanks to the pot, ensuring they’re mostly submerged in the liquid, and bring everything to a simmer. Cover the pot and transfer it to an oven preheated to 180°C (350°F) for 2 hours. After that, uncover and cook for another 30 minutes or until the meat is tender and pulls away easily.

4-Once done, remove the shanks and discard the bay leaves and thyme stems. Strain the sauce, pressing out the vegetable liquid, and simmer it to reduce to a syrupy consistency if you want it thicker. Adjust with salt and pepper to taste before serving over mashed potatoes, polenta, or pasta, garnished with fresh thyme leaves. For more inspiration on oven-cooked meats, check out this classic recipe on RecipeTinEats for additional tips.