Prep 30 mins
Cook 2 hrs
A hearty dish guaranteed to hit the spot. My hubby loves this recipe - he would have me make it more often if he had his way! It sounds a lot of shanks but the dish is ideal for 4 people. I usually make this when our best friends come over so the four of us enjoy it with a glass of red. I also find you can serve it with either potato and veggies or risoni tossed in butter. Either way it is great. I found the recipe in the Woman's Weekly magazine, and never looked back!
- 8 lamb shanks (french trimmed)
- 1⁄4 cup plain flour
- salt & pepper
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3⁄4 cup dry white wine
- 3⁄4 cup beef stock
- 2 (400 g) cans chopped tomatoes
- 6 anchovy fillets, drained and chopped
- 1⁄2 teaspoon dried chili pepper flakes
- 1 sprig fresh basil
- 1 cup black olives
- 1 tablespoon balsamic vinegar, viniger
- 1⁄2 cup fresh basil leaf (extra)
- Preheat oven to 180°C/160°C fan forced.
- Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
- Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
- Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
- Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
- Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
- Sprinkle extra basil leaves over lamb and sauce.
- Serve hot.