This is an old family favourite that warms your heart, body and soul in the winter months.
In an extra large pot, place the anchovies, including the oil from the tin, tomato paste and garlic
Mix together and cook for one minute on a medium heat
Add the flour and mix in well
Add stock and wine and mix well to make sure there are no lumps from the flour
Add the lamb shanks and olives
Simmer on a low heat with the lid on for 3 hours or until the meat is falling from the bone
To make the gremolata, combine the parsley, garlic and lemon rind in a bowl and mix well. Sprinkle over the top of the cooked shanks
Serve with mashed potato and steamed veggies
Servings 4
- Amount Per Serving
- Calories 381
- % Daily Value *
- Total Fat 20.05g31%
- Saturated Fat 6.48g33%
- Sodium 1755.34mg74%
- Total Carbohydrate 6.79g3%
- Dietary Fiber 3.88g16%
- Sugars 1.28g
- Protein 34.25g69%
- Vitamin A 26.39%
- Vitamin C 40.31%
- Calcium 13.16%
- Iron 25.28%
- Vitamin B12 56.67%
- Iodine 4.88%
- Magnesium 21.42%
- Zinc 96.75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This meal is great served with mashed potato and steamed veggies such as cabbage and carrot.
Cook it early in the day and let sit so the flavours can intensify making a deliciously rich & hearty winter meal.
You could also cook the shanks in a casserole dish in the oven or in a slow cooker.
For those with Coeliac Disease, use a gluten free flour.
This meal is a great source of iron, containing half the RDI for men and 22% of the RDI for women.
It also contains almost half the RDI for Vitamin C.
Ingredients
Directions
In an extra large pot, place the anchovies, including the oil from the tin, tomato paste and garlic
Mix together and cook for one minute on a medium heat
Add the flour and mix in well
Add stock and wine and mix well to make sure there are no lumps from the flour
Add the lamb shanks and olives
Simmer on a low heat with the lid on for 3 hours or until the meat is falling from the bone
To make the gremolata, combine the parsley, garlic and lemon rind in a bowl and mix well. Sprinkle over the top of the cooked shanks
Serve with mashed potato and steamed veggies