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Slow-Cooked Lamb Shanks and Tomatoes

This braise is a great make-ahead dish -- the flavor gets better with time.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Slow-Cooked Lamb Shanks and Tomatoes

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 Note

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


Reviews (2)

  • schew 7 Dec, 2014

    I've made it with short ribs and oxtail.......delicious! I also dredge them with flour and brown them first and reduce cooking time to 2 hours.

  • FerryGal 20 Feb, 2010

    We made this with short ribs instead of lamb shanks (the supermarket was out of shanks) and it came out great. Very easy to make and the sauce is delicious. (When made with the short ribs, it is also very rich.) For leftovers, we shredded the meat and served it over pasta.

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