Ingredients

Steps

• Preheat the oven to 160°C.
• Season lamb shanks with pepper and brown in a casserole with olive oil.
• Add chopped onions, garlic, two anchovy fillets, rosemary, and bay leaves to the casserole.
• Pour in the stock and wine, then bring the mixture to a simmer.
• Cover with a lid and bake for two hours, turning the shanks halfway through.
• Transfer the shanks to a warm dish to rest.
• Add remaining anchovies and parsley to the sauce and boil.
• Pour the sauce over the lamb and serve.