New This Month

Slow-Cooked Lamb Shanks and Tomatoes

A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2009


  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • Coarse salt and ground pepper
  • 5 garlic cloves, smashed and peeled
  • 5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes
  • 4 lamb shanks (about 4 pounds total)


  1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.

  2. Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Cook's Notes

Beef shins, a very affordable cut, or oxtails would be good in place of lamb shanks.

Reviews Add a comment