I was shopping for other things when I passed the butchery section at the food lovers’ market and noticed that they had such greatly sized lamb shanks. I had purchased very huge ones before and it took some time for me to finish cooking so I decided why not try the small ones and see how it goes.
- 6 lamb shanks
- 1 onion, chopped
- 2 medium carrots, chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can tomato sauce
- 2 cups lamb broth
- Fresh Rosemary herbs
- Kosher salt
- Black pepper
- 3 cloves garlic
- 1 teaspoon dry rosemary
- 1 teaspoon dry basil leaves
- Season the lamb shanks with salt and pepper, in a frying pan, add olive oil, and fry each lamb shank for about 4 minutes on each side to brown it and set aside.
- In a separate pan, fry onion for about 2 minutes then add carrots and continue to fry for 2 minutes
- Add tomato paste and continue to stir until the onion and carrots are evenly coated with tomato paste
- Add the broth, then add the lamb shanks, add dry rosemary and basil leaves, add garlic and fresh rosemary.
- Lower the heat on the stove and allow the lamb shanks to cook for about 2 hours
- Remove the lamb shanks from the pan, and then remove the rosemary sticks remaining.
- Add 1 cup of red wine and allow it to simmer for about 10 minutes.
- Then to thicken the gravy per your preference, add 2 tablespoons of tomato paste and stir.
- Then add back the lamb shanks into the pan and allow to simmer for 3 more minutes
- Then serve the lamb shank with mashed potato and green peas.
Try the recipe and let us know how it goes.