Preheat oven to 325 degree F.
The lamb shanks have a bit of papery white covering
called “fell.” Remove the "fell". Leave the silver skin which is the
shiny covering attached to the meat as this will cook away. Salt and
pepper both sides of the lamb shanks; set aside.
In a large shallow oven-proof baking or roasting pan large enough to
hold the lamb shanks in a single layer, heat the olive oil over
medium-high heat. Sear the lamb shanks, two (2) at a time along with
some of the chile peppers, until the shanks are deeply browned and
the chile peppers are lightly browned; remove from heat to a plate.
Repeat with the remaining two (2) lamb shanks and chile peppers.
Add the butter and anchovies to the drippings in the pot. Using a
wooded spoon, smash the anchovies and mix in with the drippings.
Return the seared lamb shanks and chile peppers to the pot, turning
several times to coat well. Add the wine, beef stock/broth, lemon
strips, and rosemary. Cook until the mixture becomes fragrant and
you can smell the lemon. Remove from heat and place the lid on the
pot.
Cover the pot tightly with a lid or aluminum foil and transfer to the bottom
rack of the oven. Cook the lamb for 2 1/2 to 3 hours or until meat is meltingly
tender. To test, insert a knife or skewer into a thick section (there should be
no resistance, juices should run clear, and the meat almost falling off the
bones). Remove from oven and serve.
Makes 4 servings
