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A braised lamb shank placed on a mound of mashed potatoes with sauce poured over it.

Slow Cooked Lamb Shanks in Tomato Sauce

The lamb is first seared to add texture to the meat and create a base of flavour to layer upon while building the sauce. Then tenderly braised in a savoury blend of red wine, chicken stock, fire roasted tomatoes, aromatic herbs, a spicy pepper, and vegetables until irresistibly succulent. The aroma in the kitchen is divine!
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Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Inactive time 30 minutes
Course Dinner, Entree, Main Course
Cuisine International, North American
Servings 6 People

Ingredients
  

  • 6 lamb shanks 10-12 ounces per shank
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • freshly grated nutmeg a light dusting or ½ teaspoon ground nutmeg
  • 2 tablespoon avocado oil
  • 1 tablespoon olive oil
  • 1 onion diced (approximately 1 cup)
  • 1 large carrot peeled, large diced (approximately 1 cup)
  • 2 celery stalks large diced (approximately 1 cup)
  • 3 garlic cloves minced
  • 1 scotch bonnet pepper whole with a small slice in the middle
  • 2 cups red wine full bodied
  • 2 cups chicken stock low sodium (or water)
  • 28 oz can fire roasted crushed tomatoes or just crushed tomatoes
  • 2 tablespoon tomato paste

Herb bouquet (tied together with butchers’ twine)

  • 4 sprigs of thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 2 cinnamon sticks

For Serving

  • Mashed potatoes
  • Fresh thyme leaves optional
  • Fresh rosemary optional

Instructions
 

  • Preheat the oven to 350°F

Season the Shanks

  • Pat the lamb shanks dry with paper towels, then season with paprika, salt, pepper, and nutmeg. Let sit for 30 minutes at room temperature.

Sear the Lamb Shanks

  • Heat a 6-quart Rondeau over medium-high heat. Add 2 tablespoons of avocado oil until it shimmers. Sear the lamb shanks in 2 batches until browned on all sides, about 5 minutes. Remove lamb onto a rack over a sheet pan and drain excess fat from the pot.

Make the Sauce

  • Lower the heat to medium low. Add 1 tablespoon of olive oil into the same pot. Add the onion, cook for 3 minutes. Add the carrot, celery, garlic, and scotch bonnet pepper. Cook for 3 to 4 minutes until the onion is tender and sweet.
  • Add the red wine, chicken stock, crushed tomato, tomato paste, and herb bouquet. Stir to combine.
  • Place the browned lamb shanks into the sauce, so they are mostly submerged.

Transfer to Oven to Braise

  • Raise the heat to medium-high to bring the liquid to just a light bubble. Turn off the heat, cover, and transfer to the oven for 2 ½ hours.
  • Remove the lid, then return to the oven for another 30 minutes. Check to ensure lamb meat is very tender – if not, cover and cook for another 20 minutes. The goal is very tender meat that is still holding onto bone.
  • Remove lamb onto plate cover and keep warm. Remove herb bouquet and scotch bonnet pepper.

Blend the Sauce

  • Carefully pour the sauce into a high-speed blender and blend until silky smooth. Alternatively place in a narrower deep pot and use an immersion blender.
  • Taste, then season with salt and pepper as required.

Serve

  • Serve over mashed potatoes with your favourite sides and a full-bodied red wine.
  • Please take a moment to rate this recipe below. We would greatly appreciate it!

Video

Keyword lamb shank recipe tomato, very slow cooked lamb shanks
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