Braised lamb shanks with anchovies and tomatoes

Ingredients for 6 servings:

• 6 small lamb shanks, 350 – 400 g each
• 2 tbsp olive oil
• some salt
• some pepper from the mill
• 6 anchovy fillets
• 2 cloves garlic, sliced
• 1 tbsp rosemary, freshly chopped
• 1 small chili pepper(s), dried, crushed
• 125 ml white wine
• 400 ml meat broth
• 200 g tomatoes, pitted and diced
• 75 g olives, black
• 1 tbsp parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Roasted sirloin steak

Place the lamb shanks in a hot pan with olive oil and sear on all sides for about 15 minutes; they should be well browned. Skim off the fat. Season the meat with salt and pepper. Add the anchovies, garlic, rosemary, and chili and sear for 1 minute. Deglaze with wine and bring to a boil briefly. Pour in the stock and add the tomatoes. Reduce the heat, cover, and simmer gently, turning occasionally, until the shanks are tender after 1 1/2 hours. Add the olives and let them warm through. Sprinkle with parsley and serve warm.