4 lamb shanks (about 500 g each)
1 small onion diced (160 g)
1 small carrot peeled and diced (100 g)
1 small stalk celery diced (80 g)
1/4 cup extra virgin olive oil
4 cardamom pods, crushed
1 stalk rosemary
2 leaves small bay
1 carob pod
2/3 cup red wine
1/2 cup port
3 tablespoons Mutti Double Concentrate Tomato Paste
2 cups tinned chickpeas, drained (about one and a half tins)


  • Finely dice the onions, carrots and celery and place in a large heavy bottomed saucepan with the extra virgin olive oil. Cook for ten minutes on low to medium heat until the onions are translucent.
  • Add the lamb shanks and turn the heat up to medium, browning them on all sides for about 5 minutes.
  • Stir through the crushed cardamom pods, carob pod (broken into several pieces), bay leaves and rosemary stalk.
  • Add the red wine, port and Mutti Doppio Concentrato tomato paste. Dissolve the paste in a couple tablespoons of boiling water. Stir and then cover with a lid.
  • Allow the lamb shanks to simmer for about an hour on low heat, turning regularly. After an hour, stir in the chickpeas and cover. Simmer for another half an hour until the lamb is cooked through, making sure you turn the shanks over every now and then. Season with salt to taste.
  • Serve lambs shanks on a bed of soft yellow polenta or creamy potato mash

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