Baking
57 recipes
"Our family's favourite, mostly a special Sunday night treat"– Lisa Gunthorpe.
It may seem unusual, lamb with anchovies, but this is a very popular Mediterranean combination. The anchovies add a salty umami that melts into the dish as the lamb cooks slowly.
Lamb shanks have quite a lot of connective tissue, so they need a slow cook to bring out their best to fall apart tender. They used to be a cheap cut but have become more expensive since becoming more popular - for some it is their absolute favourite cut of lamb.
They hold up to punchy flavours like Thai red curry or massaman which I recommend too. Here, the tomato-based sauce is one that suits all tastes. It is sweetened by the semi-dried tomatoes then balanced with the salty anchovies for a light, family-friendly meal. It is an easy meal to throw together, and a great winter dish.
The sauce is generous, so grab a little bread to mop up the juices.
Serves 4 -6. DF. GF. Freezes well.
Pictured: Slow-roasted lamb shanks with tomato and anchovies
Ingredients
- 125g drained semi-dried tomatoes
- 8 drained anchovy fillets*
- 1 tbsp drained capers
- 4 – 6 French-trimmed lamb shanks
- 8 medium (1.6kg) potatoes, peeled, quartered
- 825g can tomatoes
- 1 tbsp extra virgin olive oil
- Salt and pepper
Method
Preheat the oven to 150°C, 130°C fan forced.
Blend or process semi-dried tomatoes, anchovies and capers to a paste.
Push fingers between muscle layers of lamb shanks to make pockets.
Place lamb in a deep oven-proof dish. Press as much of the paste as possible into pockets, spread any leftover onto the outside of lamb.
Place potatoes around lamb, pour undrained tomatoes over.
Drizzle with olive oil.
Cover the dish tightly with foil or a lid and bake in the oven for 2 ½ hours, turning lamb halfway.
Remove the lid and bake for a further 30 minutes or til lamb is tender.
Add a little water if the mixture becomes too dry during cooking.
Season with salt and pepper.
Serve with steamed vegetables and crusty bread or couscous to mop up the lovely sauce.
*Anchovies have an affinity with red meat and also form the basis of condiments such as Worcestershire sauce. Used sparingly it can add an extra kick to soups, stews and sauces.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
