We definitely eat differently in the winter. More oven, less grill. More low and slow, less eat and run. And in my humble opinion, lamb shanks are best saved for fall/winter eating. Although they are an easily overlooked cut, you will be surprised and delighted once you try them.

This recipe is a little work at the beginning because of the veggie chopping. But then you can walk away from it until dinnertime.

If you’re not a slow-cooker type of person, you can do the prep in a dutch oven on the stovetop, and then pop the whole thing in the oven on low heat once you have it assembled.


Amazing Lamb Shanks

An under-appreciated cut of lamb surprises and delights
Course Main Course
Servings 4 people


  • 1 cast iron pan
  • 1 slow cooker


  • 4 lamb shanks
  • 1 tsp salt
  • 1 tsp pepper
  • 2-3 Tbsp olive oil
  • 1 cup onion, finely diced
  • 3 garlic cloves, minced
  • 1 cup carrot, finely diced
  • 2-1/2 cups red wine
  • 28 oz can crushed tomatoes
  • 2 Tbsp tomato paste
  • 2 cups chicken stock (or water)
  • 5 sprigs thyme
  • 2 dried bay leaves


  • Pat the lamb shanks dry and sprinkle with salt and pepper.
  • Heat 2 Tbsp of olive oil in cast iron pan over high heat. Sear the lamb shanks until brown all over, about 5 minutes.
  • Remove lamb from pan and drain excess fat from the pan.
  • Turn the heat down to medium low. Heat remaining 1 Tbsp of olive oil. Add onion and garlic and cook for 2 minutes.
  • Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
  • Add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme and bay leaves. Stir to combine and bring sauce to a simmer.
  • Place the lamb shanks into the slow cooker and cover with sauce, ensuring shanks are mostly submerged.
  • Cook on low for 8 hours.
  • Remove shanks and keep warm. Reduce sauce to desired thickness over stove and/or use a blitz blender to blend the veggies into the sauce.
  • Serve over potatoes, polenta, or rice. Garnish with fresh thyme leaves.
Keyword lamb

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