Lamb shanks with red wine, onions and anchovies

Recipes / Fish

Savour every mouthful of slow-cooked lamb, with pan-fried polenta to soak up the juices.

Recipe «Lamb shanks with red wine, onions and anchovies» presented in category Recipes / Fish, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author Gomer would need: 80ml extra virgin olive oil, 3 brown onions, halved, thinly sliced, 65g raisins, chopped, 1 1/2 tbsp anchovy fillets, drained, finely chopped, 3 garlic cloves, finely chopped , 500ml red wine, 40g plain flour, 6 lamb shanks, French trimmed , 1 x 410g can tomato puree, 375ml Massel chicken style liquid stock, 1 sprig fresh rosemary, Rocket leaves, to serve, Polenta, to serve.

Ingredients:

  • 80ml extra virgin olive oil 
  • 3 brown onions, halved, thinly sliced 
  • 65g raisins, chopped 
  • 1 1/2 tbsp anchovy fillets, drained, finely chopped 
  • 3 garlic cloves, finely chopped 
  • 500ml red wine 
  • 40g plain flour 
  • 6 lamb shanks, French trimmed 
  • 1 x 410g can tomato puree 
  • 375ml Massel chicken style liquid stock 
  • 1 sprig fresh rosemary 
  • Rocket leaves, to serve 
  • Polenta, to serve 

Instructions

  1. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the raisin, anchovy and garlic, and cook, stirring, for 5 minutes or until the onion is golden. Add the wine and bring to the boil. Reduce heat to medium. Cook for 4 minutes or until the liquid has reduced by one-third.
  2. Meanwhile, place the flour in a large bowl and season with salt and pepper. Add the lamb and toss to coat. Shake off excess. Heat the remaining oil in a large flameproof casserole dish over medium heat. Add half the lamb and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb, reheating the dish between batches.
  3. Return the lamb to the dish. Add the onion mixture, tomato puree, stock and rosemary. Bring to a simmer. Cover. Reduce heat to medium-low. Cook for 1 hour 20 minutes or until lamb is very tender. Discard the rosemary. Use a large metal spoon to remove excess fat from the surface. Season with salt and pepper.
  4. Divide the lamb among serving plates. Serve with rocket leaves and the polenta squares.