First Step: Preparation and Mise en Place: Start by preheating your oven to 180°C / 350°F, which gives you time to get everything ready. Season the 4 lamb shanks with 1 teaspoon of salt and 1 teaspoon of pepper, rubbing it in evenly for that essential flavor base. For dietary tweaks, if you’re watching sodium, use half the salt or a salt substitute here to keep things light.

Second Step: Browning the Lamb: Heat 2 tablespoons of olive oil in a large heavy pot over high heat, then brown the lamb shanks in batches for about 5 minutes until they’re golden on all sides. This step is key for building rich flavors, so don’t rush it it’s what makes slow cooked lamb shanks so irresistible. If you’re adapting for a vegetarian version, skip this and focus on searing veggies instead to maintain that caramelized taste.

Third Step: Sautéing the Vegetables: Reduce the heat to medium-low and add the remaining olive oil, then sauté the finely diced onion and minced garlic for 2 minutes until they’re fragrant. Next, toss in 1 cup of diced carrot and 1 cup of diced celery, cooking for another 5 minutes until the onion turns translucent and soft. This adds sweetness and nutrition, and for low-calorie options, you can use less oil or add more veggies for bulk without extra calories.

Fourth Step: Building the Sauce: Pour in 2 1/2 cups of red wine, 2 cups of low-sodium chicken stock, the 800g can of crushed tomatoes, and 2 tablespoons of tomato paste, along with the thyme and bay leaves; stir everything well to combine. For non-alcoholic versions, swap the wine for a mix of low-sodium beef broth, water, and Worcestershire sauce to keep the depth without the booze. Bring this to a simmer on the stove, ensuring the flavors meld together beautifully. For a link to more slow cooking inspiration, check out our guide on preparing rack of lamb in the air fryer, which offers similar tender results with a twist.

Fifth Step: Slow Cooking the Lamb: Return the browned lamb shanks to the pot, arranging them so they’re mostly submerged in the liquid for even cooking. Cover the pot and transfer it to the preheated oven, letting it cook for 2 hours to break down the meat’s tough fibers. If your shanks are larger, you might need to extend this time, and for pressure cooker adaptations, adjust to high pressure for about 45 minutes to suit busy schedules.

Sixth Step: Final Cooking and Resting: Remove the lid and cook uncovered for an additional 30 minutes, allowing the sauce to thicken and the lamb to become fall-apart tender while still clinging to the bone. Once done, take the shanks out and keep them warm; for meal prep, this is a great point to cool and store portions. Finally, strain the sauce, pressing to extract juices, and simmer if needed to reach a syrupy consistency, adjusting seasoning as you go.

Final Step: Serving and Finishing Touches: Serve the slow cooked lamb shanks over polenta, mashed potatoes, or with crusty bread to soak up that flavorful sauce, and garnish with fresh thyme leaves for a pop of color. This step lets you customize based on your audience, like using gluten-free bread for those with restrictions, turning it into a versatile dish for any gathering.