- Preheat the oven to 160°C fan.
- Heat 2 tbsp olive oil on medium-high heat in a heavy-based, ovenproof skillet.
- Sprinkle the lamb shanks with salt, sear on all sides for 3-5 minutes and set aside.
- Add the remaining 1 tbsp of olive oil to the same pan (if your pan is very sticky, see note 2). Add the onions, garlic, carrot and celery. Cook for 3-4 minutes until softened. Stir in the tomato paste.
- Add the lamb shanks back into the pan along with the red wine. Cook for 5 minutes until the red wine has reduced by half, scraping up the caramelised bits in the pan.
- Add the chicken stock and thyme to the pan, place the lid on (or cover tightly with two layers of foil) and bake for 2.5 hours. The meat should fall off the bone easily. If not, continue cooking in 20-minute intervals until it is tender. Remove the thyme sprigs before serving.
- Serve with mashed potatoes and steamed peas.
Note 2 – If your pan is sticky after searing the lamb shanks, wipe it down with a paper towel and deglaze with 1/4 cup of water if needed.
MAKE AHEAD – This dish is best cooked completely and refrigerated or frozen to be reheated when ready to eat. See below.
LEFTOVERS – Refrigerate up to 3 days. Freeze up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave until piping hot. Hot tip: freeze in small portions or individual portions to aid in reheating evenly.
- Prep Time: 5 mins
- Cook Time: 3 hours
- Category: lamb
- Method: bake
- Cuisine: British