Are anchovies usually not your thing? Don’t worry, the savoury saltiness of anchovies always brings out the best flavours out of lamb.
Chop the onion, carrot & garlic cloves finely in a food processor.
Turn on oven to 160°c or gas mark 3.
In a pot, add the olive oil & anchovies and mix them together on medium heat.
Add the finely chopped onion, carrot & garlic and fry them for a couple of minutes.
Add the tomato paste, rosemary & bay leaves and stir.
Add the lamb stock and olives and bring to the boil.
Add the lamb shanks and cook for 2-3 hours uncovered to allow the meat to brown.
Turn the lamb shanks half way through cooking.
Serve on a bed of mash, pour juices over, pour a glass of PepperBox Shiraz and enjoy!
PepperBox Shiraz pairs perfectly with a variety of foods. The wine specifically compliments the flavours of braised pork and the spice notes enhance the flavours of barbeque, see Daring Dishes recipe page for more inspiration.