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4 lamb shanks
Sea salt and freshly ground pepper
1 teaspoon coriander seeds
1 small dried red chilli (or 2 teaspoons chopped fresh chilli
1 tablespoon fresh rosemary
1 teaspoon dried marjoram or oregano
1 tablespoon flour
1 tablespoon olive oil
1 clove of garlic finely chopped
1 large carrot quartered and finely chopped
6 sticks of celery, quartered and finely chopped
2 medium/chopped onions quartered and finely chopped
2 tablespoons balsamic vinegar
170ml dry white wine
6 anchovy fillets
2 x 400g tins of plumb tomatoes
(Lamb stock if using less tomatoes)
1 handful of fresh basil, marjoram or flat leaf parsley roughly chopped
Season the lamb with sea salt and freshly ground pepper
Smash up the coriander dried chilli and mix the chopped chilli and dried marjoram
Roll the lamb in this mixture, pressing it in well.
Dust the lamb with the flour
Heat a thick bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan.
Add the garlic, carrot, celery, onions and a pinch of salt - sweat unitl softened.
Add the balsamic vinegar and allow it to reduce to a syrup
Pour in the white wine and allow it to simmer for 2 minutes.
Add the anchovies and then add the tined tomatoes keep whole (and lamb stock)
Shake the pan and return the lamb to it.
Bring to the boil, put on the lid and simmer in the oven at 180oC for 1 1/2 hours
Remove the lid and cook for a further 1/2 hour.
Skim off any fat and taste for seasoning
Finally stir in a roughly chopped fresh basil, marjoram or flat leaf parsley
Serve with rice, mash or couscous
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