Lamb Shank Cacciatore
Back home
1 min read

Lamb Shank Cacciatore

Lamb Shank Cacciatore

Ingredients

Method

  • 4 x 250g lamb shanks
  • 35g flour
  • 2 tbsp olive oil
  • 3 drained anchovy fillets
  • 2 chopped onions
  • 1 chopped carrot
  • 1 chopped celery stalk
  • 2 chopped garlic cloves
  • Small bunch of parsley, chopped
  • 250ml red wine
  • 1 litre chicken stock
  • 400g tin of chopped tomatoes
  • 2 bay leaves
  • 5 lemon thyme sprigs
  • 75g pitted and halved kalamata olives
  • Place the lamb shanks in a bowl and dust with flour. Heat the oil in a large casserole, add the lamb shanks and cook, turning, for 5 mins to brown all over. Transfer the meat to a plate, and reduce the heat on the casserole to medium.
  • Add the anchovies and cook for 2 mins, then stir in the garlic, parsley, onion, celery and carrot. Cook for 5 mins, then add the wine and cook for 4 mins or until reduced by ⅔. Stir in the stock, tomatoes, thyme, bay and olives, and return the meat to the pot. Cover and simmer for 2.5 hours, or until the meat is very tender.
  • Transfer the cooked lamb shanks to a plate and simmer the sauce - uncovered - for 15 mins to thicken. Divide the lamb between bowls and spoon over the sauce, then serve with mash and greens.
3 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box