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What's Cookin'?

A recipe for SeptemberLamb shanks with rosemary, lemon and white wine

An economical, but very tasty lamb dish
Serves 2  
Prep 10 minutes  
Cook 2 1/2 hours  
Skill: Easy

      • 2 tbsp olive oil
      • 2 lamb shanks
      • 1 onion, finely chopped, 1 medium carrot, diced, 2 cloves garlic, chopped
      • 2 anchovy fillets, chopped
      • 1 tbsp sun dried tomato paste
      • 2 sprigs fresh rosemary, chopped
      • 250ml white wine
      • grated rind and juice of 1 lemon
      • salt and freshly ground black pepper
        1 Preheat the oven to 160C Gas Mark 2. Heat the oil in a flameproof casserole and brown the lamb on all sides. Remove from the pan. Add the onion and carrot and cook until softened but not browned. Add the garlic and anchovy and cook for a minute or two.

        2 Return the lamb to the pan and add the anchovy, tomato paste, rosemary, wine, lemon juice and rind and seasoning. Bring to simmering point and cover the pan. Cook in the oven for 2 ˝  hours until the lamb is meltingly tender. Serve with new potatoes and grated courgettes.

        We would like to thank Mary Gwynn for this recipe.
        Mary is a food writer and editor 
The WI Cookbook: The First 100 Years (Ebury) and Back in Time for Dinner (Bantam Press), available now from good bookshops.