My friends will know that I can’t cook lamb without using some sort of anchovy base. Witness. For me, it’s one of those flavour pairings that were meant to be. This next dish was made using Nigel Slater’s surf and turf lamb shank recipe; lamb shanks slow braised in an anchovy-rich, wine and onion sauce that falls off the bone once ready. The recipe is really easy – you can follow it here on the BBC Food website. Continue reading
