Lamb shanks with anchovy

Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves 2


This is a magical recipe for those who aren’t convinced by the surf and turf concept. You can’t taste the fish, but it totally transforms the meat.

By Nigel Slater
From Nigel Slater’s Simple Cooking


  • 2 x lamb shanks
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 2 onions, roughly chopped
  • 1 clove garlic, sliced
  • 4 anchovy fillets, chopped
  • 2 sprigs rosemary
  • 2 bay leaves
  • 250ml/8fl oz chicken or beef stock
  • 250ml/8fl oz red wine
  • handful of fresh parsley, chopped


  1. Preheat the oven to 160C/300F/Gas 4.
  2. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil.
  3. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer.
  4. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through.
  5. Remove the shanks to a serving dish and leave to rest in a warm oven.
  6. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve.
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