(This recipe serves 4)


  • About 4 lamb shanks – or 2 large ones
  • 2 Tablespoon olive oil
  • 2 Tablespoon flour ( for dusting)
  • 1 large onion – cut into quarters
  • 5 or 6 garlic cloves  – sliced
  • 4 sprigs / branch rosemary  – fresh is best
  • 3 cups beef stock
  • 3 cups of red wine
  • 2 bay leaves
  • Salt and pepper to taste


  • Cut extra fat off the lamb shank
  • Put the lamb into a large bowl and dust all over with the flour
  • Choose a big heavy bottomed pot and heat the oil and brown the shanks until good colour
  • Take out the pot and keep to one side
  • Now brown the onion – take skin off and cut into quarters
  • Now add the garlic
  • Put the shanks back into the pot
  • Now add the red wine and half cover the lamb – let the red wine boil almost away  – until just a little  left in the pot  – about 20 minutes
  • Now add stock, ( do not add all at one time – add more as you need to) , bay leaf, rosemary  – keep big on the stick and some salt and pepper to taste
  • Put the  lid on the pot and simmer on low heat for as long as you can – at least 2 hours – but 3 hours would be better
  • When meat is tender and falling off the bone – take out the meat and take off the lid and let the sauce thicken – turn the heat up and boil quite fast for about 10 minutes – must be thicker
  • Put the sauce through a sieve and put the smooth sauce back into the pot with the meat
  • Let the meat rest in the sauce
  • Serve with mashed potato or soft polenta