Lamb Shanks with Anchovy

Succulent lamb shanks slow-cooked with anchovies, onions, garlic, and herbs in a rich red wine and stock reduction.

Dinner Lamb Meat Main Course Slow-Cooked

Estimated Nutrition

Calories

725.2

kcal / serving

1450.4 kcal total

Carbs

9.2g

per serving

18.4 g total

Fat

41.3g

per serving

82.5 g total

Protein

59.1g

per serving

118.2 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

250

Beef Stock

Alternatively use chicken stock

250

Red Wine

Meat

piece

Lamb Shank

NutsSeeds

unit

Black Pepper

Freshly ground, to taste

clove

Garlic

Sliced

sprig

Rosemary

Torn

unit

Bay Leaf

handful

Parsley

Fresh, chopped

OilsFats

Olive Oil

Seafood

fillet

Anchovy

Chopped

Vegetables

unit

Onion

Roughly chopped

Method

Pour the sauce over the lamb and serve.

Add remaining anchovies and parsley to the sauce and boil.

Transfer the shanks to a warm dish to rest.

Preheat the oven to 160°C.

Cover with a lid and bake for two hours, turning the shanks halfway through.

Pour in the stock and wine, then bring the mixture to a simmer.

Add chopped onions, garlic, two anchovy fillets, rosemary, and bay leaves to the casserole.

Season lamb shanks with pepper and brown in a casserole with olive oil.