Imagine a dish so tender, so incredibly flavorful, that it transforms an ordinary dinner into a culinary masterpiece. Our Braised Lamb Shanks with Anchovy and Tomatoes is not just a recipe—it's a journey through rich, Mediterranean-inspired flavors that will transport your taste buds to the sun-drenched hills of Italy. With a perfect balance of succulent lamb, umami-packed anchovies, and vibrant tomatoes, this dish promises to be the showstopper at your next dinner gathering.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 2 anchovy fillets
- 1 onion, chopped
- 2 carrots, chopped
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion and carrots, and set them aside. Open the can of diced tomatoes and drain any excess liquid if necessary. Rinse the anchovy fillets and chop them finely.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, season the lamb shanks with salt and pepper, then add them to the pot. Sear the shanks on all sides until they are nicely browned, about 5-7 minutes. Remove the shanks from the pot and set them aside on a plate.
- In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften. Stir occasionally to prevent sticking.
- Add the chopped anchovy fillets to the pot, stirring them into the vegetables. Cook for another 2 minutes, allowing the anchovies to melt into the mixture and infuse their flavor.
- Next, pour in the can of diced tomatoes along with their juices. Stir well to combine all the ingredients. Allow the mixture to cook for about 5 minutes, letting the flavors meld together.
- Return the seared lamb shanks to the pot, nestling them into the tomato and vegetable mixture. Pour in the beef broth, ensuring that the shanks are mostly submerged. Bring the liquid to a gentle simmer.
- Once simmering, cover the pot with a lid and reduce the heat to low. Let the lamb shanks braise gently for about 2 hours, or until the meat is tender and falling off the bone. Check occasionally and stir to prevent sticking, adding more broth or water if necessary to maintain the liquid level.
- After 2 hours, remove the pot from the heat. Carefully take out the lamb shanks and place them on a serving platter. If desired, you can use a fork to shred some of the meat for easier serving.
- To serve, spoon the tomato and anchovy sauce over the lamb shanks. Garnish with fresh herbs like parsley or basil if you have them on hand. Enjoy your delicious braised lamb shanks with anchovy and tomatoes!
Tips
- Choose high-quality lamb shanks with good marbling for maximum tenderness and flavor.
- Pat the lamb shanks dry before searing to ensure a beautiful, deep brown crust that locks in moisture.
- Don't rush the braising process—low and slow is the key to melt-in-your-mouth meat.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and better braising results.
- If the sauce becomes too thick during cooking, add a little water or additional beef broth to maintain moisture.
- Let the lamb shanks rest for 10-15 minutes after cooking to allow the juices to redistribute, ensuring maximum juiciness.
- For an extra flavor boost, consider adding a splash of red wine to the braising liquid.
- Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories: 669kcal
Carbohydrates: 9g
Protein: 53g
Fat: 48g
Saturated Fat: 19g
Cholesterol: 150mg
