• 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

    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.

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