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Lamb shanks with red wine, onions and anchovies


  • 80ml (1/3 cup) extra virgin olive oil
  • 3 brown onions, halved, thinly sliced
  • 65g (1/3 cup) raisins, chopped
  • 1 1/2 tablespoons anchovy fillets, drained, finely chopped
  • 3 garlic cloves, finely chopped
  • 500ml (2 cups) red wine
  • 40g (1/4 cup) plain flour
  • 6 lamb shanks, French trimmed
  • 1 x 410g can tomato puree
  • 375ml (11/2 cups) chicken stock
  • 1 sprig fresh rosemary
  • Rocket leaves, to serve
  • Polenta Squares (see related recipe), to serve


  • Step 1 - Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the raisin, anchovy and garlic, and cook, stirring, for 5 minutes or until the onion is golden. Add the wine and bring to the boil. Reduce heat to medium. Cook for 4 minutes or until the liquid has reduced by one-third.
  • Step 2 - Meanwhile, place the flour in a large bowl and season with salt and pepper. Add the lamb and toss to coat. Shake off excess. Heat the remaining oil in a large flameproof casserole dish over medium heat. Add half the lamb and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb, reheating the dish between batches.
  • Step 3 - Return the lamb to the dish. Add the onion mixture, tomato puree, stock and rosemary. Bring to a simmer. Cover. Reduce heat to medium-low. Cook for 1 hour 20 minutes or until lamb is very tender. Discard the rosemary. Use a large metal spoon to remove excess fat from the surface. Season with salt and pepper.
  • Step 4 - Divide the lamb among serving plates. Serve with rocket leaves and the polenta squares.

Recipe Ingredient

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