Don’t be put off by the addition of anchovies to this recipe. They will melt into the dish and add a richness as opposed to an anchovy flavour.
- 8 lamb shanks
- salt & freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 brown onions, finely chopped
- 3 cloves garlic, crushed
- 5 anchovy fillets
- 250 g (1 plastic tub) swiss brown mushrooms, sliced
- 1 cup red wine
- 1 cup pitted kalamata olives
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 tablespoon chopped oregano
Preheat oven to 170 C.
Dust shanks with flour seasoned with salt and ground peper. Heat a little oil in a frying pan and brown shanks on each side.
Heat remaining oil and butter in a large casserole and gently cook onion and garlic over a low heat for 20 minutes. Increase heat to medium, add anchovies and mushrooms and cook for a further 5 minutes. Add red wine, allow to bubble for a minute and then add olives, tomato paste, stock, oregano and enough water to cover. Cover with baking paper and lid and cook in the oven for 2 1/2 hours. Check occasionally, stir and check liquid levels.
If neccessary remove shanks and reduce sauce to desired consistency or thicken with a little flour mixed in water.