1-Getting started with slow cooked lamb shanks is straightforward and rewarding. Begin by preheating your oven to 180°C / 350°F to set the stage for tender, flavorful results. Pat the lamb shanks dry and season them with salt and pepper for a solid base of taste.

2-Heat 2 tablespoons of olive oil in a large heavy pot on high heat, then brown the lamb shanks in batches for about 5 minutes each to lock in those rich flavors. Once browned, remove them and drain any excess fat to keep things balanced.

3-Reduce the heat to medium-low and add the remaining olive oil, then sauté the onion and garlic for 2 minutes until they release their aroma. Next, add the carrot and celery, cooking for 5 minutes until the onion turns translucent, building a flavorful foundation.

4-Add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves; stir everything well to combine.

5-Place the lamb shanks back into the pot, making sure most of the meaty part is submerged in the liquid.

6-Bring the mixture to a simmer on the stove, then cover and transfer to the oven for 2 hours.

7-Remove the lid and cook uncovered for another 30 minutes to further tenderize the meat on the bone.

8-Take out the lamb shanks and keep them warm while you discard the bay leaves and thyme.

9-Strain the sauce by pressing the vegetables to extract all the liquid, then return the sauce to the pot.

10-Simmer the sauce to reduce it to a syrupy texture if needed, and season with salt and pepper to taste.

11-Serve the lamb shanks over mashed potatoes, polenta, or bread, drizzling plenty of sauce on top and garnishing with fresh thyme if desired.