Lamb Shanks in red wine & tomato sauce

Hearty, delicious, and satisfying. The lamb shanks just fall into beautiful shreds of delicate meat in a velvety rich wine and tomato sauce.  I like to serve this with a side of polenta, or mashed potatoes, or if I find there is a lot of sauce I’ll make a serve of pappardelle to soak up all that delicious sauce.




Lamb Shanks in Red Wind & Tomatoes #healthylife #glutenfreerecipes #slowcooking #healthyrecipes #mediterraneandiet

♬ original sound – RitaVarelas HolisticNutrition


  • 5 lamb shanks, fat trimmed
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 1 cup red wine
  • 800 gms peeled italian tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 garlic cloves
  • 1 onion
  • 1 cup chicken stock


  1. In an oven proof baking dish that can be used on the stove, heat up and add some olive oil.
  2. Then cook the lamb shanks in batches until browned on both sides.
  3. Remove and set aside.
  4. In the same pan, add a bit more olive oil, then add the onion, garlic, celery and carrot and cook for a few minutes until the onion softens.
  5. Then pour in the wine, chicken stock, tomato paste and canned peeled tomatoes, herbs, salt and pepper.
  6. Simmer gently for a few minutes, before returning the lamb shanks to the pot.
  7. Cover and place the dish into a oven preheated at 180 deg.
  8. Cook for approx 1.5 hours or until the lamb is cooked through and falls apart with a fork.
  9. When ready to serve, remove the lamb from the pan and place on plate with a serve of mashed potatoes or creamy polenta.
  10. Serve with an extra ladel of tomato sauce from the pan and a scattering of chopped parsley.