Lamb Shank and Anchovy Casserole
Lamb Shank and Anchovy Casserole



  • 2 lamb shanks
  • 2 onions, chopped roughly
  • 1 clove of garlic, sliced
  • 1 tbsp olive oil
  • 2 sprigs rosemary
  • 4 anchovy fillets, chopped
  • 2 bay leaves
  • 250ml beef stock
  • 250ml red wine
  • Handful of parsley, chopped
  • Preheat your oven to 160C, and season the meat well with salt and pepper. Put your casserole on the hob, add a little olive oil, and brown the shanks all over.
  • Chop up two of the anchovy fillets, and toss them in the casserole alongside the lamb, the onions, and the garlic. Chop the rosemary, and add with the bay leaves. Pour in the wine and stock, and simmer the whole lot for a few minutes. Pop the whole lot in the oven for two hours (turn the shanks over after the first hour).
  • Remove the shanks from the casserole and set aside. Add the parsley and the other two anchovy fillets to the casserole, grind in a little more seasoning, and bring to the boil to make a glossy sauce. Serve together with some mashed potato and your favourite greens.
2 hours 30 mins
2 servings
This recipe pairs perfectly with the Toolangi 'Paul's Lane' Shiraz 2014 from Yarra Valley, Australia.

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