Lamb shanks with rosemary and mashed potatoes

recipe

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Ingredients

The thin end of the leg, lamb shanks are back in fashion and now being served in the trendiest of restaurants. Served on a pile of creamy mashed potatoes, this is comfort food at its best.
4 lamb shanks
1 tbsp finely chopped fresh rosemary
salt and pepper
1 tbsp flour
2 tbsp oil
2 onions, finely chopped
3 stalks celery, finely chopped
2 organic carrots, finely chopped
2 cloves garlic, finely chopped
4 anchovy fillets
200ml dry white wine
300ml lamb stock
1 x 400g tin chopped tomatoes
2 tbsp freshly chopped flat leaf parsley, to serve

Serves: 4 Preparation: 45 Cook Time: 150 Total Time: 195min

Season the flour with the rosemary, salt and pepper, spread on a plate and roll the shanks to give a light coating. Heat 1 tablespoon of the oil in a flameproof casserole and brown the lamb on all sides. Remove from the casserole and set a side.
Heat the rest of the oil and fry the onions, celery and carrots until soft. Add any leftover flour and rosemary, the garlic and anchovies and stir-fry another minute. Pour in the wine and stock and boil for about 5-10 minutes to reduce the liquid by half. Add the tomatoes and return the lamb to the casserole. Cover and cook over a very low heat for 2 and a half hours.
Check the sauce-if it seems a but thin, remove the lid and allow to reduce for another half hour or so. Just before serving, taste for seasoning and stir through the chopped parsley.