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Preheat the oven to 180°C.
Place a pan, large enough to hold all the shanks, over a medium heat. Add a little olive oil to the pan. Season the shanks generously all over with sea salt and a little freshly milled black pepper.
Once the pan is hot, add the shanks and brown well all over. Once brown, remove from the pan and transfer to a roasting tray.
Pour off the fat from the pan, turn the heat down slightly and deglaze the plan with the wine.
Pour the wine and pan juices over the lamb ensuring it is submerged. Scatter over the fennel seeds, marjoram, chilli and garlic and cover with foil.
Place on the middle shelf of the oven and cook for 20 minutes then turn down the heat to 160°C and cook for a further 1.5 hours by which time the meat should be sticky, very tender and deeply flavoured. Cook uncovered for a final 20 minutes. Remove from the oven.
Place a pot of well salted water on to boil. Once boiling, drop in the broccoli stems and blanch for 2 minutes. Strain and once cool enough to handle chop into little pieces.
Place a pan large enough to hold the broccoli over medium heat, add the butter and a glug of extra virgin olive oil – then add the anchovy, chilli and garlic and stir well to combine. Add the broccoli stems and stir together.
Turn the heat to low, place a lid on the pan and cook for 35-40 mins, stirring occasionally.
Potato skin mash
Make sure you have scrubbed the potato skins well before peeling. Peel using a small sharp knife allowing a little flesh to remain attached to the skins.
Place in a pan and add enough water just to cover. Season with a pinch of salt. Bring to the boil then turn the heat down slightly and simmer until tender (approx 20 minutes). Strain.
Gently warm the buttermilk and butter together in a small saucepan. Once the milk is warm and the butter melted pour over the strained potatoes and mash until smooth. Season with a little salt and plenty of pepper.
Potato skin mash