Reviews (2)        Add Rating & Review     25 Ratings   5 star values:        5    4 star values:        5    3 star values:        9    2 star values:        6    1 star values:        0                Martha Stewart Member     Rating: Unrated       12/07/2014   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.         Martha Stewart Member     Rating: Unrated       02/20/2010   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.

Back to Slow-Cooked Lamb Shanks and Tomatoes All Reviews for Slow-Cooked Lamb Shanks and Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Slow-Cooked Lamb Shanks and Tomatoes Recipe Summary prep: 25 mins total: 4 hrs Servings: 4

Ingredients Ingredient Checklist 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)

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

Gallery Slow-Cooked Lamb Shanks and Tomatoes

Recipe Summary prep: 25 mins total: 4 hrs Servings: 4

Slow-Cooked Lamb Shanks and Tomatoes

Slow-Cooked Lamb Shanks and Tomatoes

Slow-Cooked Lamb Shanks and Tomatoes

Recipe Summary prep: 25 mins total: 4 hrs Servings: 4

Recipe Summary

prep: 25 mins total: 4 hrs

Servings: 4

prep: 25 mins

total: 4 hrs

prep:

25 mins

total:

4 hrs

Servings: 4

4

Ingredients

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 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)

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.

Cook’s Notes

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

Reviews (2)

 Add Rating & Review     25 Ratings   5 star values:        5    4 star values:        5    3 star values:        9    2 star values:        6    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       12/07/2014   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.         Martha Stewart Member     Rating: Unrated       02/20/2010   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.

Reviews (2)

Add Rating & Review     25 Ratings   5 star values:        5    4 star values:        5    3 star values:        9    2 star values:        6    1 star values:        0

Add Rating & Review

25 Ratings 5 star values: 5 4 star values: 5 3 star values: 9 2 star values: 6 1 star values: 0

25 Ratings 5 star values: 5 4 star values: 5 3 star values: 9 2 star values: 6 1 star values: 0

25 Ratings 5 star values: 5 4 star values: 5 3 star values: 9 2 star values: 6 1 star values: 0

  • 5 star values: 5 4 star values: 5 3 star values: 9 2 star values: 6 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/07/2014   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.  

Martha Stewart Member     Rating: Unrated       02/20/2010   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.

    Martha Stewart Member

    Rating: Unrated 12/07/2014

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.

Rating: Unrated

Rating: Unrated 02/20/2010

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.

All Reviews for Slow-Cooked Lamb Shanks and Tomatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Slow-Cooked Lamb Shanks and Tomatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest