1-Getting started with this recipe: Begin by seasoning your lamb shanks with the salt and pepper, then brown them in 2 tablespoons of olive oil over high heat for about 5 minutes per batch. This step locks in that delicious flavor we all love. Once done, set them aside while you build the rest of the dish.

2-Next: in the same pot, sauté the onion and garlic in the remaining olive oil over medium-low heat for 2 minutes. Add the carrot and celery, cooking for another 5 minutes until the onion turns translucent and sweet. Now, stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to create a flavorful base.

3-Place the lamb shanks back into the pot, making sure they’re mostly submerged in the liquid. Bring everything to a simmer on the stove, then cover and transfer to an oven preheated to 180°C (350°F) for 2 hours. After that, remove the lid and cook uncovered for another 30 minutes or until the meat is tender but still on the bone. If it needs more time, cover it again and keep going.

4-Finishing Touches: Once ready, take out the lamb and keep it warm. Discard the bay leaves and thyme sprigs, then strain the sauce by pressing the vegetables to get all that juicy goodness. Return the sauce to the pot and reduce it to a syrupy consistency if you’d like, seasoning to taste. Serve over mashed potatoes, polenta, or rice, with a garnish of fresh thyme for extra appeal. This method ensures a meal that’s both hearty and elegant.

5-To make it even better, consider variations like using a slow cooker for 8 hours on low or a pressure cooker for 40 minutes on high. These options speed things up for busy days, keeping the flavors intact. Overall, this guide makes the process feel like a breeze, perfect for home cooks of all levels.