Recipes Ingredients Meat & Poultry Lamb Recipes Slow-Cooked Lamb Shanks and Tomatoes 3.4 (25) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 4 hrs Servings: 4 A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender. Ingredients 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 ½ 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) Directions 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. 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. Rate it Print