Lamb Shanks braised in a Rosemary and Tomato Sauce

Lamb Shanks braised in a Rosemary and Tomato Sauce

Treat yourself, family or dinner guests over the weekend to this low-maintenance, simple yet immensely delicious dish - Lamb Shanks braised in a Rosemary and Tomato Sauce.


The slow-cooking process yields great results for fall-off-the bone tender lamb, in a rich tomato, rosemary and marsala sauce, and an additional perk is that time spent in the kitchen is reduced, allowing you more time to spend with company. 


For this recipe, we are using Di Napoli Chopped Tomato, which renders incredible value to the end result of the sauce. Di Napoli uses only the highest quality tomatoes, grown in Italy, and perfected by almost 100 years of Italian tradition and experience. Each and every ingredient used is carefully sourced and selected.


Serve with crusty bread to soak up the luxurious sauce.



  • 3 tablespoons Olitalia Extra Virgin Olive Oil
  • 8 Lamb shanks, frenched
  • 1 large, chopped
  • 3 red bell peppers, chopped
  • 3 garlic cloves, chopped
  • 5 sprigs thyme
  • 4 sprigs rosemary
  • 1/3 cup tomato paste
  • 1 cup marsala
  • 1.5 cups chicken stock
  • 2 x Di Napoli Chopped Tomato 400g


  • Add olive oil to a large saucepan on medium to high heat. Place seasoned lamb shanks in pan, and cook for 6 to 8 minutes. Once done, remove shanks from pan, and set aside.
  • To the saucepan, add the red pepper and onion, and cook for until onions are translucent. Then add in the tomato paste, rosemary, thyme, and garlic, combine and cook for 30-40 seconds before adding in the marsala, and cooking for another minute.
  • Add the chicken stock and chopped Di Napoli tomatoes, season and stir well.
  • The shanks can then be added back to the pan, combine to coat, and then cover with lid until boiling point is reached. At this point, reduce the heat, and allow to simmer for about 2.5 hours, turning the shanks twice throughout the duration.
  • Once tender, uncover the pan and allow to simmer for another 30 - 40 minutes.
  • Place in a serving dish and garnish with parsley and a sprig of thyme