Lamb Shank Cacciatore

Charmaine Lu -
  • 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