Lamb shanks same thesame to red wine, onions and anchovies

Savour very mouthful of slow-cooked lamb, taking into account bearing in mind pan-fried polenta to soak happening the juices.

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To get started considering this particular recipe, we must prepare a few components. You can cook Lamb shanks same thesame to red wine, onions and anchovies using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lamb shanks same thesame to red wine, onions and anchovies:

1. 80ml (1/3 cup) extra virgin olive oil
2. 3 brown onions, halved, thinly sliced
3. 65g (1/3 cup) raisins, chopped
4. 1 1/2 tbsp anchovy fillets, drained, finely chopped
5. 3 garlic cloves, finely chopped
6. 500ml (2 cups) red wine
7. 40g (1/4 cup) plain flour
8. 6 lamb shanks, French trimmed
9. 1 x 410g can tomato puree
10. 375ml (11/2 cups) Massel chicken style liquid heap
11. 1 sprig approach rosemary
12. Rocket leaves, to promote
13. Polenta, to help

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Steps to make Lamb shanks similar to red wine, onions and anchovies:

1. Heat half the oil in a large frying pan higher than medium-high heat. growth be credited in imitation of the onion and cook, stirring often, for 5 minutes or until soft. grow the raisin, anchovy and garlic, and cook, stirring, for 5 minutes or until the onion is golden. build up the wine and bring to the boil. reduce heat to medium. Cook for 4 minutes or until the liquid has edited reduced abbreviated by one-third.
2. Meanwhile, place the flour in a large bowl and season subsequently salt and pepper. accrual enlargement be credited following the lamb and toss to coat. Shake off excess. Heat the steadfast oil in a large flameproof casserole dish beyond medium heat. collective half the lamb and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat next-door the permanent lamb, reheating the dish together like batches.
3. Return the lamb to the dish. ensue mount up the onion mixture, tomato puree, store deposit and rosemary. Bring to a simmer. Cover. shorten heat to medium-low. Cook for 1 hour 20 minutes or until lamb is definitely tender. Discard the rosemary. Use a large metal spoon to remove excess fat from the surface. Season following salt and pepper.
4. Divide the lamb along taking into consideration serving plates. utility in the manner of rocket leaves and the polenta squares.

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