Lamb Brasato di Stinco di Agnello

Description
Purchased from the Tibbenham Estate in Anna, Texas in 1997. Dated 1966.

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 chili flakes
 * 1 bottle dry white wine
 * 1-cup beef stock
 * ½-cup chopped tomatoes
 * 20 chopped black olives
 * 2 tablespoons chopped parsley

Directions

 * 1) Preheat oven to 350.
 * 2) In a heavy pot large enough to hold the lamb in a single layer, warm the olive oil over a medium heat.
 * 3) Add the lamb and cook until well browned all over.
 * 4) Pour off the excess fat and season with salt and pepper.
 * 5) Add the anchovies, garlic, chili and rosemary and cook gently for 1 minute.
 * 6) 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.
 * 7) Place in the oven to braise for 2 hours until the meat is fork tender.
 * 8) Remove from the oven and allow to rest for 15 minutes before removing the lid.
 * 9) Stir in the olives and heat through.
 * 10) Transfer to a warm platter and sprinkle with parsley.

Contributed by
Cat's Recipes Y-Group