The Newbliss Winery Shiraz or Merlot is a really great choice to use in this recipe. Newbliss Winery is only 4km out of town and a great place to visit for lunch or afternoon tea.
If you are cooking for someone who doesn’t like anchovies, don’t tell them they have been used as they probably won’t be able to taste them anyway!! See how you go.
- 2 Tbs olive oil
- 4 lamb shanks
- 4 Cloves garlic
- 1 Tin anchovy fillets in oil (chopped)
- 2 Tbs plain flour
- 3 Tbs tomato paste
- 500ml of red wine
- 1 Cup chicken stock
- 100-150g green olives
Heat the oil in a large pot. Add lamb shanks and brown all over. Remove and set aside. Reduce heat and the garlic and anchovies and stir until a paste is formed. Add the flour and tomato paste and stir for a couple of minutes. Add the red wine and boil for about 5 minutes. Return shanks to the pan with the stock and olives. Slowly simmer until the meat is nearly falling off the bone. (About 3 hours) Serve with mashed potato and greens.
You can also add Chipotle chillies to this recipe for a slightly different flavour. The only place I know to buy them in Perth is The Grocer, in Nedlands. They are bought in a tin can and are smoked for a really smooth but subtle smokey, chilly flavour. Mmmm. You will only need to use 1 or 2 chillies, but you can freeze the rest for another day.