Best Slow-Cooked Lamb Shanks In Oven

Preheat the oven to 325°F (165°C).

Season the lamb shanks generously with salt and black pepper.

Heat the olive oil in a large, ovenproof pot or Dutch oven over medium-high heat. Brown the shanks on all sides until they develop a nice crust. Remove the shanks from the pot and set them aside.

In the same pot, add the chopped onion, garlic, diced carrots and celery. Cook until the vegetables are softened and slightly caramelized, about 5 minutes.

Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the wine reduces slightly.

Stir in the tomato paste, dried rosemary, dried thyme, bay leaf and beef or vegetable broth. Season with salt and pepper to taste.

Return shanks to the pot, making sure they're partially submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.

Allow the lamb shanks to cook for approximately 4 hours or until the meat is tender and easily falls off the bone. Check occasionally and add more broth if needed.

Once cooked, carefully remove shanks from pot and set them aside.

Strain cooking liquid into a saucepan, discarding any solids. Skim off any excess fat. Simmer over medium heat until it thickens to the desired consistency.

Serve the lamb shanks with a side dish of mashed potatoes or creamy polenta, drizzled with the reduced cooking liquid. Garnish with fresh parsley.