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Lamb shanks with red wine, onions and anchovies
Lamb shanks with red wine, onions and anchovies
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Indulge in tender slow-cooked lamb paired perfectly with crispy pan-fried polenta.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 brown onions, halved, thinly sliced
  • 65g (1/3 cup) raisins, chopped
  • 30.00 ml anchovy fillets, drained, finely chopped
  • 3 garlic cloves, finely chopped
  • 500ml (2 cups) red wine
  • 40g (1/4 cup) plain flour
  • 6 lamb shanks, French trimmed
  • 1 x 410g can tomato puree
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 1 sprig fresh rosemary
  • Rocket leaves, to serve
  • Polenta, to serve
Instructions:
  • Heat half of the oil in a large frying pan over medium-high heat. Saute the onion for 5 minutes until soft. Stir in the raisins, anchovy, and garlic, and cook until the onion is golden. Pour in the wine and bring to a boil, then simmer for 4 minutes until reduced by one-third.
  • In a large bowl, season flour with salt and pepper. Add lamb and coat well. Shake off any extra flour. Heat oil in a flameproof casserole dish on medium heat. Cook half the lamb, turning, for 5 minutes until browned. Transfer to a plate. Repeat with the rest of the lamb, reheating the dish between batches.
  • Add the cooked onion mixture, tomato puree, stock, and rosemary to the dish with the lamb. Let it come to a gentle simmer, then cover and reduce the heat to medium-low. Cook for 1 hour 20 minutes until the lamb is melt-in-your-mouth tender. Remove the rosemary sprig, skim off any excess fat using a large metal spoon, and season with salt and pepper.
  • Plate the lamb, arrange rocket leaves on the side, and garnish with the polenta squares.

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