I have been making these spiced lamb shanks, based on a dish from Jamie Oliver’s first ever cookbook, every winter for 10 years and they are always perfectly tender, delicious and aromatic. Cooking lamb long and slow on the bone makes for the most nutritious and tasty dish, with the anchovies adding a beautiful depth to the flavours.
My favourite way to serve them is with cauliflower puree* and steamed green veggies, though mashed potatoes, polenta or a green salad would also be lovely accompaniments. This dish is also wonderful cooked the day before, the flavours just improve.
At The Health Emporium we sell organic grass-fed lamb shanks, pasture-raised ethically and sustainably as nature intended.