Braised Lamb Shanks in Rustic Tomato & Herb Sauce
Rich, slow-braised lamb shanks are the kind of meal that wraps the whole house in warmth. The shanks simmer gently in a deep tomato, red wine, and herb sauce studded with blistered cherry tomatoes and fresh thyme. Serve with crusty rolls, mashed potatoes, or creamy polenta to catch every drop of the luscious sauce.
How long will it take?
2 hours 45 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 lamb shanks
- Salt
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 large brown onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1–2 tsp smoked paprika
- 1 cup red wine
- 400 g crushed tomatoes
- 1 cup beef or chicken stock
- 1 tsp dried oregano
- 3–4 sprigs thyme, plus more for garnish
- 1 bay leaf
- 1 cup cherry tomatoes
How do I make it?
- Season lamb shanks generously with salt and pepper.
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
- Sear lamb shanks on all sides until well browned. Remove and set aside.
- In the same pot, add onion, carrot and celery. Sauté until softened.
- Add garlic and cook 1 minute.
- Stir in tomato paste and smoked paprika; cook until it darkens slightly.
- Deglaze with red wine, scraping up browned bits.
- Add crushed tomatoes, stock, oregano, thyme sprigs, bay leaf, and cherry tomatoes.
- Return the lamb shanks to the pot, nestling them into the sauce.
- Bring to a simmer, cover with a lid, and cook on low heat for 2 to 2¼ hours, turning occasionally.
- When done, the lamb should be very tender and nearly falling off the bone.
- Uncover for the final 15 minutes to slightly reduce and thicken the sauce.
- Discard bay leaf and any thyme stems.
- Spoon sauce over the shanks and garnish with fresh thyme.
- Serve hot with bread rolls, mashed potatoes, couscous, or polenta.
