TO DRINK: Terra del Capo Sangiovese is an earthy red which complements herbaceous flavours
Lamb shanks infused with anchovy, garlic and thyme
Ingredients
- 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
Instructions
1
Preheat the oven to 150°C.
2
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.
3
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.
4
Serve with new potatoes.
