serves 4
4 lamb shanks
sea salt and freshly ground pepper
1 tsp coriander seeds
1 small dried red chilli or 2 tsp chopped fresh shilli
1 tbs fresh rosemary
1 tsp dried marjoram or oregano
1 tbs flour
1 tbs olive oil
1 clove of garlic, finely chopped
1 large carrott, quartered and finely sliced
6 sticks of celery, quartered and finely sliced
2 onions, quartered and finely chopped
2 tbs balsamic vinegar
170 mil / 6oz dry white wine
6 anchovy fillets
2 tins tomatoes (400g each)
1 handful of fresh basil, marjoram or parsley roughly chopped
Season the lamb with salt and pepper. Smash coriander seeds and chilli and mix the rosemary and marjoram. Roll the lamb in this mixture. Dust the lamb with flour. Heat a thick-bottomed casserole pan, add the oil, brown the meat. Add the garlic, carrott, celery, onions and a pinch of salt, sweat until softened. Add balsamic and allow it to reduce to a syrup. Pour in wine and simmer for 2 minutes. Add anchovies and tinned tomatoes. Shake the pan and return the lamb. Bring to the boil, put on lid and simmer in oven at 180C/350F for 1.5 hours then remove lid and cook further half an hour. Skim off fat and taste for seasoning. Stir in herbs.
