Lamb shank in white wine and rosemary sauce

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Ingredients

Serves 4

• 4 lamb shanks
• 6 ¾ fl oz (20 cl) white wine
• 1 kg tomatoes
• 2 large carrots
• 2 onions
• 6 anchovy filets
• 2 garlic cloves
• 1 tbsp rosemary
• 1 tsp coriander seeds
• 1 tsp fresh oregano
• 1 tsp Espelette pepper
• ½ bunch fresh coriander
• ½ bunch flatleaf parsley
• 1 tbsp balsamic vinegar
• olive oil
• flour
• salt, pepper

Preparation

• Peel and slice the carrots
• Peel and coarsely chop the onions
• Skin the tomatoes by plunging them in boiling water for 1 minute before peeling them, then remove the seeds and mash the tomatoes into a purée
• Finely chop the rosemary and oregano
• Finely crush the coriander seeds.
• Pour the flour on a board or a large plate
• Add the rosemary, oregano, crushed coriander seeds, and fleur de sel
• Coat the lamb shank with the seasoned flour, pressing down well
• Heat the olive oil in a casserole at high heat
• Sear the lamb shank in the casserole, making sure to brown the entire surface
• Remove the lamb from the casserole and set aside
• Add the carrots and onion to the casserole and sweat them for a few minutes
• Deglaze with balsamic vinegar and allow it to reduce for 1 minute
• Reduce heat and add the white wine
• Place the lamb shank back into the casserole
• Add the tomato purée
• Sprinkle with the Espelette pepper and black pepper
• Mix in the anchovy filets that you have previously made into a purée
• Cover and cook for 2 to 3 hours in an oven preheated to 350°F (180°C) (th 6); stir from time to time, coating the shank with its own juice.
• Finish cooking out of the oven with the top off at medium heat to reduce the stock.
• Chop the fresh coriander and flatleaf parsley, then sprinkle it on a plate 5 minutes before serving

Suggestion

Serve one shank per person accompanied by the sauce, and serve with gratin dauphinois.
Recette de Souris d'agneau fondantes à la marocaine
I recommend you visit Pascale Weeks’ blog (Blog C'est moi qui l'ai fait) where you’ll find another way to cook lamb shank with an oriental twist, a dish that bears close resemblance to tajine

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