Moroccan Spiced lamb Shank on crushed potato

Methods/steps

1. Dust the shanks with flour
2. heat a thick bottomed casserole pan and add equal quantities of butter and oil and brown the meat on all sides and remove from pan to rest.
3. Add the onion, celery, carrots and garlic to the pan and saute until softened in the sauce left in the pan
4. Add the red wine to de-glaze
5. Add the anchovies (this brings out the lamb flavour)
6. Add tomatoes, spices and fresh rosemary
7. Return the lamb shanks to the pan
8. Cover and put in a pre-heated oven at 180 degrees C for 90 minutes then remove lid and cook for another 30 mins
9. Skim off fat and season with salt and pepper
10. If the sauce is too thick, add water or reduce if too thin.