1-Let’s dive into making this lamb shanks recipe, starting with getting everything ready. First, preheat your oven to 180°C (350°F) and pat the lamb shanks dry before seasoning them with salt and pepper for that perfect base flavor. This step ensures the meat browns nicely and locks in all the goodness.

2-Next, heat 2 tablespoons of olive oil in a heavy pot over high heat and brown the shanks in two batches for about 5 minutes each, then remove them and drain any excess fat. Reduce the heat, add the remaining olive oil, and sauté the onions and garlic for 2 minutes before tossing in the carrot and celery to cook for another 5 minutes until the onions turn translucent. This creates a flavorful foundation that makes the sauce pop.

3-Now, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to combine everything nicely. Submerge the lamb shanks mostly in the liquid, bring it to a simmer on the stove, cover the pot, and transfer it to the oven to cook for 2 hours. Try a berry crisp as a fruity side to balance the richness of this meal. After that, remove the lid and cook uncovered for 30 more minutes until the meat is tender but still on the bone.

4-Once done, take the lamb shanks out to a plate and keep them warm while you discard the bay leaves and thyme sprigs. Strain the sauce by pressing the vegetables to pull out all that extra flavor, then return it to the pot and simmer to reduce it to a thick, syrupy consistency if needed, and season to taste. Finally, serve the shanks with the sauce over mashed potatoes, polenta, or bread, and garnish with fresh thyme if you like.