Lamb Brasato di Stinco di Agnello

== Description ==
Purchased from the Tibbenham Estate in Anna, Texas in 1997. Dated 1966.
* Contributed by Cat's Recipes Y-Group
== Ingredients ==
* 6 Lamb shanks
* 4 tablespoons extra virgin olive oil
* 2 teaspoons sea salt
* 2 teaspoons freshly ground black pepper
* 6 anchovy filets in olive oil
* 1 tablespoon fresh chopped rosemary
* ¼ teaspoon chile flakes
* 1 bottle dry white wine
* 1 cup beef stock
* ½ cup chopped tomatoes
* 20 chopped black olives
* 2 tablespoons chopped parsley
== Directions ==
# Preheat oven to 350°F.
# In a heavy pot large enough to hold the lamb in a single layer, warm the olive oil over a medium heat.
# Add the lamb and cook until well browned all over.
# Pour off the excess fat and season with salt and pepper.
# Add the anchovies, garlic, chile and rosemary and cook gently for 1 minute.
# Add the wine and bring to a simmer, then add the stock and tomatoes, bring to a simmer again, and cover tightly with a lid.
# Place in the oven to braise for 2 hours until the meat is fork tender.
# Remove from the oven and allow to rest for 15 minutes before removing the lid.
# Stir in the and heat through.
# Transfer to a warm platter and sprinkle with parsley.
Category:Anchovy Recipes
Category:Beef stock and broth Recipes
Category:Black olive Recipes
Category:Cathy's Recipes
Category:Lamb shank or knuckle Recipes
Category:Rosemary Recipes
Category:Tomato Recipes
Category:White wine Recipes