Slow-Roasted Lamb Shanks With Tomatoes And Olives - cooking recipe

Ingredients

8 None lamb shanks (about 4 1/2 lbs), french trimmed
1/4 cup flour, seasoned with salt and pepper, to dust
1 tbsp olive oil
2 cloves garlic, crushed
3/4 cup dry white wine
3/4 cup reduced sodium beef stock
2 cans (14 oz each) diced tomatoes
6 None anchovy fillets, drained and coarsely chopped
1/2 tsp red pepper flakes
1 sprig fresh basil, plus additional small leaves, for garnish
1 cup black olives
1 tbsp balsamic vinegar
None None Cooked orzo pasta, to serve

Preparation

Preheat the oven to 350\u00b0F. Dust the lamb in seasoned flour; shake away excess flour. Heat the oil in a large oven-proof skillet on medium-high heat. Cook lamb, in batches, until well browned all over. Remove from the pan.
Add garlic and wine to the pan; bring to a boil. Add stock, tomatoes, anchovies, red pepper flakes and basil sprig; stir to combine. Return lamb to pan and bring to a boil. Cover with lid or tightly with foil.
Bake for 2 hours, or until lamb is tender, turning lamb halfway through cooking. Remove lamb from pan; cover to keep warm. Add the olives and vinegar to pan. Simmer, uncovered, on medium heat for 5 mins, or until thickened slightly. Remove basil sprig.
Serve lamb with sauce and orzo pasta. Garnish with basil leaves.