Best 2 Lamb Shanks With Anchovy Recipes

Lamb shanks are a delicious and versatile cut of meat that can be cooked in a variety of ways. When braised or stewed, they become fall-off-the-bone tender, making them perfect for a hearty and comforting meal. Anchovies, with their salty and umami-rich flavor, add a unique depth of flavor to lamb shanks. In this article, we will explore the best recipes for cooking lamb shanks with anchovies, providing you with a range of options to choose from. Whether you prefer a classic French blanquette, a Spanish estofado, or a Mediterranean-inspired tagine, we have got you covered. So, gather your ingredients and let us embark on a culinary journey as we discover the best ways to cook lamb shanks with anchovies.

Here are our top 2 tried and tested recipes!

LAMB SHANKS WITH ANCHOVY

Lamb shanks with anchovy image

This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce.

Provided by Nigel Slater

Categories Main course

Yield Serves 2-3

Number Of Ingredients 11

Ingredients

2 x lamb shanks
freshly ground black pepper
1 tbsp olive oil
2 onions, roughly chopped
1 clove garlic, sliced
4 anchovy fillets, chopped
2 sprigs rosemary
2 bay leaves
250ml/8fl oz chicken or beef stock
250ml/8fl oz red wine
handful of fresh parsley, chopped

Steps:

Preheat the oven to 160C/300F/Gas 4.
Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil.
When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer.
When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through.
Remove the shanks to a serving dish and leave to rest in a warm oven.
Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve.

LAMB SHANKS WITH TOMATO & OLIVES

Lamb Shanks With Tomato & Olives image

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!

Provided by ozzygirl

Categories Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 1402.6, Fat 75.2, SaturatedFat 28.6, Cholesterol 489.3, Sodium 998, Carbohydrate 18.4, Fiber 3.8, Sugar 6.4, Protein 147.5

Tips:

Choose the right lamb shanks. Look for shanks that are meaty and have a good amount of marbling. Avoid shanks that are too bony or fatty.
Brown the shanks well. This will help to develop flavor and color. Be sure to brown the shanks on all sides.
Use a good quality red wine. The wine will add flavor and depth to the sauce. Choose a wine that you would enjoy drinking on its own.
Simmer the shanks for at least 2 hours. This will allow the meat to become tender and fall off the bone.
Serve the shanks with a variety of sides. Mashed potatoes, roasted vegetables, and rice are all good options.

Conclusion:

Lamb shanks are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a special occasion or a simple weeknight meal. With a little planning and effort, you can easily make lamb shanks at home. So next time you're looking for a hearty and flavorful meal, give lamb shanks a try. You won't be disappointed!