Lamb shanks infused with anchovy, garlic and thyme

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: Terra del Capo Sangiovese is an earthy red which complements herbaceous flavours

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Lamb shanks infused with anchovy, garlic and thyme

Serves: 4
Cooking Time: 4 hours 10 mins

Ingredients

  • 4 lamb shanks
  • sea salt and freshly ground black pepper, to taste
  • 100g anchovy fillets
  • 2 whole heads of garlic
  • 30ml (2 tbsp) Dijon mustard
  • juice and zest of 4 lemons
  • 30ml (2 tbsp) fresh thyme

Instructions

1

Preheat the oven to 150°C.

2

Using the point of a sharp knife make a few incisions in the lamb shanks and season. Push the anchovy fillets and some garlic into the incisions and rub the meat well with the mustard, lemon zest and juice.

3

Place the shanks in a baking tray, scatter with the thyme and remaining garlic cloves. Cover and slow roast untilthe meat is tender and falls off the bone, about 3 – 4 hours.

4

Serve with new potatoes.

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September 14, 2013 (Last Updated: January 11, 2019) By
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