Slow cooked lamb shank and anchovies served with parmesan polenta and steamed broccoli

Lamb Shank  Ingredients (serves 4):

  • 1 large onion
  • 2 garlic cloves
  • 1 sweet potato
  • 1 large courgette
  • 1 head of broccoli and stem
  • 100g chorizo (spicy or to your liking!)
  • anchovies (to taste)
  • 4 lamb shanks
  • 2 tsp stock powder
  • 300ml red wine
  • 100ml water
  1. Pre-heat the oven to 160 degrees centigrade.
  2. Gather all the vegetables, peel them and chop into bite sized chunks.
  3. Remove the broccoli florets from the stem and put to one side. Peel the stem to remove the tough outer skin and then cut up into chunks as with the rest of the vegetables.
  4. Take the chorizo, remove the outer skin and chop it up into small pieces.
  5. Put both the vegetables and chorizo into the bottom of a casserole dish and nestle the lamb shanks on top of them, ensuring that there is enough space in the dish.
  6. Break a couple of anchovies up into pieces and scatter over the meat. These act as seasoning, providing a slight saltiness to the dish.
  7. Sprinkle the stock powder on top of the lamb and then pour over both the wine and water.
  8. Cover the dish with a lid and put into the oven for around 3 hours or until the lamb is tender and breaking away from the bone.
  9. Once the meat is ready, steam the broccoli and cook the polenta according to the instructions, adding in some Parmesan at the end for extra flavour.
  10. Enjoy!


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