Lamb shanks infused with anchovy, garlic and thyme

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: Terra del Capo Sangiovese is an earthy red which complements herbaceous flavours

Lamb shanks infused with anchovy, garlic and thyme

Serves: 4
Cooking Time: 4 hours 10 mins


  • 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.

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