1-Prepare the lamb shanks by seasoning them with 1 teaspoon salt and 1 teaspoon black pepper, then brown them in 2 to 3 tablespoons of olive oil over medium heat for a few minutes per side to seal in the juices.

2-Sauté 1 finely diced onion, 3 minced garlic cloves, 1 cup peeled and finely diced carrot, and 1 cup finely diced celery in the same pan until they soften and release their aromas.

3-Add 2 1/2 cups full-bodied red wine, 800g can of crushed tomatoes, 2 tablespoons tomato paste, and 2 cups low sodium chicken stock or water to the pan, along with 5 sprigs of thyme and 2 dried bay leaves.

4-Transfer everything to a slow cooker or preheat your oven to 180°C (350°F), then cook covered for 2 hours in the oven or on low for 8 hours in the slow cooker until the meat is tender.

5-After cooking, uncover and cook for an additional 30 minutes in the oven to thicken the sauce, or continue on high in the slow cooker if needed, then strain and reduce the sauce for a syrupy consistency.

6-Serve over mashed potatoes, polenta, or pasta, and garnish with fresh thyme leaves for a finishing touch. For variations, try a pressure cooker on high for 40 minutes if you’re short on time. Easy Chicken Spaghetti Recipe on our site offers a quicker alternative if you want something lighter.