About this recipe:Great for winter. Pop it in the oven and then just walk away till it's ready! Easy! You can add extra ingredients like whole new potatoes, parsnips and/or turnips.
4 lamb shanks
freshly ground black pepper
1 tbsp flour
4 cloves of garlic, finely chopped OR halved and smashed
2 large carrot - quartered, finely, sliced
6 sticks celery - quartered, finely, sliced
2 large onion, finely chopped
1 small dried red chilli
tsp dried marjoram, or oregano
1 tbsp nutmeg
1 tbsp olive oil
1 tbsp fresh rosemary
4 tbsp balsamic vinegar
6 anchovy fillets
2 x 440g tins of plum tomatoes
2 tbsp of tomato puree
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
Season the lamb with sea salt and freshly ground black pepper. Dust the lamb with the flour.
Heat a thick-bottomed casserole, add the oil, and brown the meat on all sides and then remove from the pan.
Add the garlic, carrot, celery, onions, chilli, the chopped rosemary, nutmeg and a pinch of salt. Add the balsamic vinegar.
Pour in the tinned tomatoes, kept whole, and tomato puree. Add 1 can's worth of water. Stir in well.
Add the anchovies (these really seem to intensify the lamb flavour). Return the lamb to the casserole. Bring to the boil, put on the lid and cook in the preheated oven at 180 degrees C for 1½ - 2 hours, then remove the lid and cook for a further half an hour.
I like to stir the mixture every hour and taste just to be sure that all the ingredients are mixing well together and creating a thick caramelised base.
Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped marjoram or flat-leaf parsley.