TO DRINK: Terra del Capo Sangiovese is an earthy red which complements herbaceous flavours
Lamb shanks infused with anchovy, garlic and thyme
- 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
Preheat the oven to 150°C.
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.
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.
Serve with new potatoes.