I had a couple of lamb shanks that needed to be cooked up. So I searched for a recipe that used anchovies for the main seasoning. This particular one met all of my expectations. I also added some mushrooms and veggies half way through the braising to make it a more complete meal. I loved every bite. Note: you can cut the stock in half and add 8oz. of red wine if desired.
1. Preheat the oven to 300 degrees. Season the lamb shanks with the fresh cracked black pepper. Then brown them in a Dutch oven with the olive oil. Once the shanks are browned add the onions, 3/4 of the anchovies, bay leaves, rosemary and garlic. Then add the stock (and wine if desired). Bring to a simmer, put the lid on and put in the oven.
2. After an hour turn the lamb shanks and add the potatoes, mushrooms, rutabaga and carrots, Cook for one more hour. Remove from the oven, take out the lamb shanks and veggies and put in a serving dish to rest in a warm oven. Meanwhile tend to the sauce by adding the remaining anchovies and the parsley. Bring it to a boil, check the seasoning, then pour over the lamb shanks, vegetables and serve.
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 15 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 2.9mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 15
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