This wonderful recipe by Nigel Slater couldn’t be simpler or more delicious. Anchovies are the magical ingredient that make a fantastically tasty rich sauce. Serve it with a soft polenta or potatoes.
Preheat your oven to 160ºC (300ºF) and season 2 lamb shanks with pepper. Heat a little olive oil in a heavy casserole and start browning the shanks. When they’re slightly browned, add 2 roughly chopped onions and 1 sliced clove of garlic. Chop up 2 anchovy fillets and add them to the casserole. Tear in 2 sprigs of rosemary and 2 bay leaves. Add a cup each of good quality chicken or beef stock and dry red wine and bring to a simmer. Cover and bake in the oven for two hours, turning the shanks halfway through. When the shanks are soft remove them from the sauce, cover them and keep them warm. Meanwhile finish the sauce by adding 2 more chopped anchovies and a handful of chopped parsley. Bring to the boil and adjust the seasoning to taste. Serve the lamb shanks smothered in sauce.
michelle picker cooks 