1-Step 1: Preheat and Season Preheat your oven to 180°C (350°F) and season the lamb shanks as mentioned. This initial step ensures the meat browns nicely and locks in juices. Heat 2 tablespoons of olive oil in a large heavy pot over high heat, then brown the shanks in two batches for about 5 minutes each to get that perfect sear.

2-Step 2: Sauté the Vegetables After browning, lower the heat to medium-low and add the remaining olive oil. Sauté the onion and garlic for 2 minutes, then toss in the carrot and celery. Cook for another 5 minutes until the onion turns translucent, building a flavorful foundation for your sauce. This part adds depth and makes the dish even more delicious.

3-Step 3: Build and Simmer the Sauce Next, add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to the pot. Stir everything together to combine, then return the lamb shanks, ensuring they are mostly submerged in the liquid. Bring it to a simmer on the stove, cover the pot, and transfer it to the oven for 2 hours. For more inspiration on similar dishes, check out our pumpkin whoopie pies recipe as a sweet contrast to this savory meal.

4-Step 4: Finish and Serve Remove the lid and cook uncovered for another 30 minutes, checking for tenderness. If needed, cover and cook longer until the lamb is very tender but still on the bone. Once done, take out the lamb shanks, discard the bay leaves and thyme sprigs, then strain the sauce into a bowl, pressing out the liquid from the vegetables. Return the sauce to the pot, simmer to reduce if necessary, and season to taste before serving over mashed potatoes, polenta, or pasta with a fresh thyme garnish. The total time is about 3 hours and 50 minutes, with 20 minutes of prep, so plan ahead for the best results.