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.


  1. 6 lamb shanks
  2. 1 onion, chopped
  3. 2 medium carrots, chopped
  4. 2 tablespoons tomato paste
  5. 1 cup red wine
  6. 1 can tomato sauce
  7. 2 cups lamb broth
  8. Fresh Rosemary herbs
  9. Kosher salt
  10. Black pepper
  11. 3 cloves garlic
  12. 1 teaspoon dry rosemary
  13. 1 teaspoon dry basil leaves


  1. 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.
  2. In a separate pan, fry onion for about 2 minutes then add carrots and continue to fry for 2 minutes
  3. Add tomato paste and continue to stir until the onion and carrots are evenly coated with tomato paste
  4. Add the broth, then add the lamb shanks, add dry rosemary and basil leaves, add garlic and fresh rosemary.
  5. Lower the heat on the stove and allow the lamb shanks to cook for about 2 hours
  6. Remove the lamb shanks from the pan, and then remove the rosemary sticks remaining.
  7. Add 1 cup of red wine and allow it to simmer for about 10 minutes.
  8. Then to thicken the gravy per your preference, add 2 tablespoons of tomato paste and stir.
  9. Then add back the lamb shanks into the pan and allow to simmer for 3 more minutes
  10. Then serve the lamb shank with mashed potato and green peas.  

Try the recipe and let us know how it goes.