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Lamb Shanks with Rosemary & Anchovy Recipe

A great recipe for those who aren't convinced by the 'surf and turf' concept. While you can't taste the fish, it still totally transforms the meat.

Ingredients
• 2 x lamb shanks
• 4 anchovy fillets, chopped
•2 sprigs rosemary
• Freshly ground black pepper
• 1 tbsp olive oil
• 2 onions, roughly chopped
• 1 clove garlic, sliced
• 2 bay leaves
• 8fl oz/250ml chicken or beef stock
• 8fl oz/250ml red wine
• A handful of fresh parsley, chopped

How to prepare

1.    Preheat the oven to 160C/300F/Gas 4.

2.    Season the lamb shanks with the freshly ground pepper, before browning them in a casserole dish with a little olive oil.

3.    Add the chopped onions and garlic.

4.    Chop up two of the four anchovy fillets before adding to the casserole.

5.    Tear up and add in the sprigs of rosemary and the bay leaves.

6.    Add the stock and the wine before bringing to a simmer and cover with a lid.

7.    Bake in the oven for two hours, turning the shanks halfway through.

8.    Remove the shanks to a serving dish, leaving them to rest in a warm oven.

9.    Meanwhile, tend to the sauce by adding two more chopped anchovies as well as a handful of chopped parsley.

10.    Then bring this sauce to the boil and  pour over the lamb shanks before serving.

Eat & enjoy,
MeatNoVeg!